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Lemon Glazed Cake

Reviewed: Feb. 15, 2009
This cake turned out very light and the glaze added a tangy lemon taste. It does have a little bit of boxed taste so next time I'll make it from scratch. I made some changes to the original recipe above. I altered this recipe to the one on the Duncan Hines box. I used instant vanilla pudding instead of jello. I used a dark bundt cake pan instead of the 9x13 and baked on 350 for 60 minutes. I only added 1/3 cup oil but 1 cup of water. I replaced the water in the recipe with additional lemon juice. Can anyone tell me why it calls for the butter in the frosting?
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