Lemon Drop Cake

Ingredients

• 1 box (1 lb. 2.25 oz.) yellow cake mix
• 1 box (3.4 oz.) instant vanilla pudding & pie filling
• 1 cup I Can't Believe It's Not Butter!® made with Olive Oil Spread
• 1 cup lemon juice, divided
• 3/4 cup milk
• 4 large eggs
• 3 Tbsp. grated lemon peel
• 1/2 cup granulated sugar
• 2 cups confectioners sugar

Directions

1. Preheat oven to 350°. Grease 10-inch Bundt pan; set aside.
2. Beat cake mix, pudding mix, I Can't Believe It's Not Butter!® made with Olive Oil Spread, 1/4 cup lemon juice, milk, eggs and lemon peel in large mixing bowl with electric mixer on low speed 30 seconds. Increase speed to medium and beat, scraping sides occasionally, 2 minutes or until blended. Pour into prepared pan.
3. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on wire rack; remove from pan and cool completely.
4. Meanwhile, cook 1/2 cup lemon juice with granulated sugar in 2-quart saucepan, stirring occasionally, 5 minutes or until sugar is dissolved. Cool slightly, then evenly pour over cake.
5. Blend confectioners sugar with remaining 1/4 cup lemon juice in medium bowl for glaze; drizzle over cake.