Step 1

Preheat your oven to 325 and prep a rimmed (18Xsheet pan or 9X13" cake pan for nonstick.

Step 2

In a mixing bowl, use a whisk to blend together the dry cake mix, dry pudding mix and the lemon zest.

Step 3

Add the remaining ingredients to the bowl and beat until combined. You may need to scrape down the sides of the bowl as needed.

Step 4

While the batter may seem thick, there should be no lumps. Bake the cake for 25- 30 minutes or until a toothpick comes out clean. Note that a sheet pan cake will bake faster than a cake pan so it is a good idea to first check on the cake after 20 minutes of baking.

Step 5

Allow the cake to fully cool (about a half hour) before you top it with icing or frosting.