1 (18.75 ounce) package yellow cake mix
2 eggs
1 (3 ounce) package instant vanilla pudding mix
1 cup milk
1 (3 ounce) package instant lemon pudding mix
1 cup white sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon baking powder (optional)
1/2 teaspoon lemon zest
1 teaspoon lemon zest (optional)
1/2 cup butter, melted
1 (15 ounce) can evaporated milk
3 cups confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine cake mix, eggs, pudding mix, milk, lemon pudding mix, sugar, flour, baking powder, baking soda and lemon zest. Mix together well. Fold in lemon zest and lemon zest.
Pour mixture into prepared pan. Bake in preheated oven for 60 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool and frost.
To make Lemon Gelatin: In a medium bowl, stir together butter, evaporated milk, confectioners' sugar and lemon zest. Beat until light and fluffy. Fold in lemon zest and lemon zest. Spread over cake.