Lemon Cake - refreshing summer or winter!

Today I'm mixing up some lemony goodness for our next Youth Group gathering. I can make this cake in advance because it freezes up so nicely for use when I'm ready. It's especially tasty if you get fresh lemons for the icing, but I'm cheating today and using ReaLemon from a bottle. Unfortunately, this is not a vegetarian friendly recipe due to the Jell-O ingredient. The smell emanating from the oven is mouth-watering! I can bake this upon request as a 9x13 we get to eat it all or two 8-inch squares for an eat now and later dessert.

LEMON CAKE

1 box Lemon Jell-O (4-serving size) – mix with one cup hot water & let cool. If you’re in a hurry set the bowl (preferably metal) in cold water. You don’t want the Jell-O to gel.
Mix together:
1 Lemon Cake Mix (don’t be too concerned about type or brand)
¾ cup Vegetable Oil
4 Eggs, slightly beaten
Add prepared Jell-O to above mixture and mix as directed on the cake-mix box.
Pour batter into greased-and-floured 13 x 9 baking dish or pan. [I use two 8-inch baking dishes so I can freeze one of them.] Bake at 350 degrees for 45 minutes (40 minutes for 8" pans) or until cake tests done.
Remove from oven, poke lots of holes in the cake with a fork, and immediately pour icing over the cake.
ICING:
Mix well: 6 Tablespoons fresh lemon juice and 1 1/2 cups sifted powdered sugar