Lemonade Cake

1 (3 ounce) package lemon gelatin
1 cup lemonade, boiling
1 cup butter, softened to room temperature
1 (18.25 ounce) box lemon cake mix
4 eggs
1/2 cup lemonade
2 tablespoons grated lemon peel
1/2 cup lemonade
2 cups confectioners' sugar
1 tablespoon grated lemon peel (optional)

Stir lemon gelatin into lemonade; set aside.

Beat butter in large bowl and gradually beat in cake mix. Add eggs, one at a time, beating well after each addition. Beat in lemon gelatin mixture and 1/2 cup lemonade; stir in lemon peel. Pour into Bundt pan and bake at 350 degrees F for 40-50 minutes or until cake tests done. Cool cake in pan on wire rack for 10 minutes.

Place confectioners' sugar in small bowl and gradually whisk in 1/2 cup lemonade. Stir in lemon peel if desired. Punch holes in top of cake and pour glaze over cake while still warm.

Yields one 10-inch cake.