Lemon Poke Cake

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13- by 9-inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, lemon gelatin, orange juice, oil, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture lightens and is smooth, 1½ minutes longer. Pour the batter into the prepared pan, smoothing the top with a spatula, and place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed in the center and just starts to pull away from the sides of the pan, 32 to 37 minutes.
4. While the cake bakes, make the glaze. Rinse the lemon and pat it dry with paper towels. Grate enough zest to measure 2 teaspoons into a small bowl. Cut the lemon in half and squeeze about 2 to 3 tablespoons lemon juice into the same bowl. Whisk in the confectioners’ sugar until smooth.
5. Remove the cake from the oven. Using a wooden skewer or chopstick, poke holes in the hot cake. Slowly spoon the glaze over the top of the cake so it has a chance to sink down into the holes. Serve warm, or let the cake cool then slice.

Notes:

1. If you use a cake mix that is less than 21.6 ounces, reduce the orange juice to 1 cup. For smaller mixes, 15 to 16 ounces, whisk 5 tablespoons flour into the cake mix before adding the remaining ingredients.
2. Serve a Crowd: Spray a jellyroll (half sheet pan) with vegetable oil spray and line with parchment paper. Pour the batter into the pan, and bake at 350 degrees about 20 minutes, or until the cake springs back in the center. Glaze as directed. Makes 30 smaller servings.