• Preheat oven to 350 degrees F.
• Prepare a 12-cup bundt pan by spraying it with a floured baking spray or by misting it with cooking spray and dusting it with flour. Shake out excess.
• Place the cake mix, lemon gelatin, eggs, canola oil and water into a mixing bowl and beat on low for one minute.
• Scrape down the bottom and sides of the bowl. Beat for an additional two minutes on medium speed until thick and well-blended.
• Dollop the batter into prepared pan and smooth the top with an offset spatula. Tap the pan onto the counter a couple times to remove any air bubbles.
• Bake for 45-50 minutes, until a toothpick inserted into the middle comes out clean. The cake should be light brown and just begin to pull away from the sides of the pan. You might need to place a sheet of tin foil over the pan about 25 or 30 minutes if you find that the bottom is browning.
• Place on wire rack to cool in pan for 10 minutes.

Glaze

• In a medium bowl, whisk confectioners' sugar, lemon juice and lemon zest together until smooth.
• Gently remove cake from pan by placing a plate on the bottom and flipping right side up. Place the cake again onto wire rack and spoon the glaze over the cake so that it drizzles down the sides and into the middle.
• Store the cake covered in plastic wrap at room temperature for up to one week. Cake can also be frozen by wrapping in foil for up to 6 months. Thaw cake overnight on the counter before serving.
• Dust with confectioners' sugar, if desired.