Lemon Drop Cake

1. 1

   Preheat oven to 350u00b0. Grease 10-inch Bundt pan; set aside.

2. 2

   Beat cake mix, pudding mix, I Can't Believe It's Not Butter!(R) 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. 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. 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. 5

   Blend confectioners sugar with remaining 1/4 cup lemon juice in medium bowl for glaze; drizzle over cake.

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