1 box lemon cake mix
1 box instant lemon pudding
1 cup sour cream
1/2 cup oil
1/2 cup warm water or lemon juice
Mix all together in a mixer on low for about 2 minutes, scrape bowl and then mix a other 3 minutes at medium speed. Spoon into a greased and floured 9x13 inch cake pan or 3 8-inch round pans. Bake at 350 for about 30 minutes for the round pans and 45 minutes for the sheet pan. When done the edges of the cake will pull away from the sides of the pan and a toothpick will come out clean when stuck in the center. Remove from the oven and cool in the pans about 10-15 mintutes, the round cakes can be removed from the pans and allowed to cool on a rack until completely cool. The sheet cake can be allowed to remain in the pan.
Make a glaze from the strained juice of one lemon and the grated rind, with enough powdered sugar to make a drizzle. Poke hole in the cake with a toothpick, then drizzle the glaze over the top.
If you wish to top this with a frosting mix an 8-oz bowl of mascarpone cheese in a bowl, with the strained juice and grated rind of one lemon, as well as about 2-3 cups of powdered sugar. Whip until smooth and thick enough to spread over the cake.