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Heat oven to 350F. Grease and flour 12-cup bundt pan, tube pan, 10x4", or 2-quart anodized aluminum mold. Prepare lemon cake mix as directed on package except - use 2 tbsp. less water; if desired, add 1/2 cup finely chopped nuts.
Pour batter into pan. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Glaze with Lemon Glaze (below), dust with confectioners' sugar or serve with ice cream and fruit.
Lemon Glaze:
Beat 1 1/2 cups lemon frosting mix (dry), 2 to 3 tbsp. hot water and 1 tbsp. light corn syrup until smooth. Stir in 1 to 2 tsp. water if necessary.
Pour batter into pan. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Glaze with Lemon Glaze (below), dust with confectioners' sugar or serve with ice cream and fruit.
Lemon Glaze:
Beat 1 1/2 cups lemon frosting mix (dry), 2 to 3 tbsp. hot water and 1 tbsp. light corn syrup until smooth. Stir in 1 to 2 tsp. water if necessary.
