1 (3.4 oz.) instant lemon flavored pudding mix
(I used the cook and
serve because that's what I had on hand)

3/4 cup plus 3 tablespoons vegetable oil,
divided

4 cups confectioners' sugar

1 tablespoon lemon zest (about 1 lemon)

1/3 cup fresh lemon juice

3 tablespoons water

Preheat oven to 350 degrees. Spray miniature
muffin pans with nonstick cooking spray (I like to use the cooking spray that has flour in it.
I've never had a cake or muffin stick yet). In a large bowl, combine cake
mix, pudding mix, eggs, and 3/4 cup oil. Beat for 2 minutes. Spoon 1 tablespoon
of the batter (I
use the small Pampered Chef scoop) into each muffin tin, and bake for 12 minutes. Turn the
cakes onto a cloth towel.

In a medium bowl, sift confectioners' sugar. Add
lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until
smooth. Dip the cakes into the glaze while they are still warm, covering as much
of the cake as possible. Place the cakes on a wire rack with wax paper
underneath to catch the drips. Let the glaze set thoroughly before storing in an
airtight container.