Lemon Cake

• 1 (18 ounce) box lemon cake mix (I prefer Duncan Hines Supreme Lemon)
• 1 (15 ounce) can lemon pie filling
• 4 eggs
• 14 cup water
• 14 cup lemon juice
• 1 medium lemon, zest of, grated
• 8 ounces cream cheese (at room temperature)
• 2 cups powdered sugar (or to suit your taste)
• 2 tablespoons grated lemon peel
• 1 teaspoon vanilla
• 1 -2 tablespoon cream (enough to make it spreadable)
• 1 cup powdered sugar
• 14 cup lemon juice
• 1 -2 tablespoon grated lemon peel

1. Cake: Preheat oven to 350 degrees.
2. Grease and flour a 9X13 cake pan or use Pam for Baking.
3. Dump all cake ingredients into a bowl and mix well.
4. Bake for 3 minutes or until toothpick plunged into the center of cake comes out clean.
5. Cool cake completely .
6. Prepare frosting and glaze while cake cools).
7. Frosting: Dump all ingredients into bowl and mix till you reach a spreadable texture.
8. (I like mine a little thick.
9. ).
10. Spread on cake.
11. Glaze: Mix all ingredients for glaze.
12. Spread on top of frosting.
13. Refridgerate cake for at least 2 hours before ready to serve.
14. Place 2 tablespoons grated lemon peel and 1 halved slice of lemon in the center of the cake for garnish.

lemon cake, lemon pie filling, eggs, water, lemon juice, lemon, cream cheese, powdered sugar, vanilla, cream, powdered sugar, lemon juice

Taken from www.food.com/recipe/lemon-cake-503246 (may not work)