Here's a couple:
Lemon Lemon Cake
1 box lemon supreme cake mix
3/4 cup oil
4 eggs
1 box lemon gelatin
juice of one lemon
GLAZE:
1 cup powdered sugar
juice of one lemon
Dissolve gelatin in one cup of hot water and cool. Mix dissolved gelatin with all other ingredients and pour into a 9 x 13 pan coated with nonstick cooking spray. Bake at 350 deg. for 30-32 minutes. Glaze immediately.
GLAZE: Mix powdered sugar and lemon juice; pour over hot cake.
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LEMON CAKE
1 pkg. lemon cake mix
4 eggs
3/4 cup oil
3/4 cup water
3 ounce pkg. lemon gelatin (Jell-O)
Icing syrup
Combine 2 cups powdered sugar with 1/2 cup fresh lemon juice. Stir to blend. Pour over hot cake.
Preheat oven to 350 degrees. Combine all ingredients for cake and beat with mixer 4 minutes. Pour into greased and floured bundt pan. Bake 40 to 45 or until toothpick test done. While still in bundt pan, punch holes all over cake bottom and pour icing syrup over hot cake. Let sit 5-10 minutes, then turn onto cake plate and dust with powdered sugar.
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Double Lemon Cake
1 pkg. lemon or yellow cake mix, pudding included (approx. 18-1/2 oz.)
1 pkg. instant lemon pudding (3-3/4oz.)
4 eggs
1 cup water
1/3 cup cooking oil
In large bowl, combine all ingredients together and beat for 4 minutes. Bake in greased and floured Bundt Fancy Loaf Pan at 350 degree for 45-50 minutes or until cake tests done. Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners' sugar or top with a glaze, if desired.
Hope one of these will help.