In a large bowl, combine the boxed cake mix, vegetable oil, lemon juice, lemon zest, and room-temperature eggs. Stir together with a spatula until fully combined, the dough will be sticky!

Cover the bowl with plastic wrap, then place in the fridge for 30 minutes to 1 hour to chill. This will make the dough easier to handle since it’s so sticky.

After 30 minutes, preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.

Using a small cookie dough scoop, or small ice cream scoop, scoop out about 2 tablespoons (50g) of dough from the mixing bowl and roll into a ball.

Add ⅓ cup powdered sugar to a bowl. One at a time, place the balls in the powdered sugar and coat them really well. I like to roll mine very thoroughly in the powdered sugar because some of it melts while baking. Place the dough balls 2 inches apart on a lined baking sheet and bake for 10 -12 minutes, or until the cookies are set. The cookies will look puffy, but should not be browning. Let the cookies cool on the pan for about 5 minutes. Then, transfer the cookies to a cooling rack.

Serve once they cool. Store the leftover cookies in an airtight container.