Aunt Barbara used to bring this to every springtime gathering and it was always the first thing to disappear. I finally got her to share her secret to

oil, eggs, granulated sugar, and vanilla extract until the mixture is smooth and the sugar is mostly dissolved. The milk and extra sugar are key to Aunt Barbara’s moist, almost custardy texture.

Pour the wet mixture into the bowl with the cake and pudding mixes. Add the finely grated lemon zest. Using a hand mixer on medium speed or a sturdy whisk, beat until the batter is thick, smooth, and glossy, about 2