First things first preheat your oven to 350°F (175°C). Grab a 9×13-inch baking dish and either grease it well or line it with parchment paper. Set it aside for now.

In a big mixing bowl, stir together the lemon cake mix, the dry lemon pudding mix, and some fresh lemon zest. Give it a good whisk so everything’s mixed evenly.

Crack in the eggs; pour in the lemon juice, half-and-half, and oil. Use a hand mixer or whisk to beat it all together for a couple of minutes until the batter is smooth and creamy.

Pour the batter into your prepared pan, spreading it out evenly. Pop it into the oven and bake for about 40 to 45 minutes. You’ll know it’s done when a toothpick stuck in the center comes out clean. (Keep an eye on it every oven’s a little different.)

Once it’s baked, take the cake out and let it sit in the pan for about 10–15 minutes. Then move it to a wire rack to cool completely. From there, you can keep it simple or dress it up with a dusting of powdered sugar, a lemon glaze, or a dollop of whipped cream.