Lemon Cake

For my Brooklyn friends:

1 box lemon cake mix
1 3 oz box lemon jello
one cup fat free strained greek yogurt
1/2 cup apple sauce
1/2 cup water
3/4 cup egg beaters (can use 5 egg whites)

Mix cake batter. For the most flavor put it in two 8x8 pans or a 9 x 11 pan. Bake for 25 minutes at 350 degrees. (The error I have made in the past is making the cake too thick. I would double the recipe and bake it in a 9 x 11 pan. The glaze would not saturate the entire thickness of the cake and the result was  having to eat a layer of cake not saturated with the glaze, a truly horrid experience!
I have tweaked the glaze amount to avoid this unpleasant experience.)

After  you remove the cake from the oven, pierce the cake with a fork. Make a glaze with
1 1/2 cup lemon juice and 2 cups powdered sugar. I use a measuring cup to pour the glaze over every square inch of the cake. 

I am including a photo of the non fat strained greek yogurt, to help you in your shopping.