For the Lemon Bundt:

1. Preheat Oven 350 degrees F.
2. In a large bowl combine the cake mix, flour and baking powder.
3. Mix together the oil, milk, lemon juice and zest, vanilla, eggs and sugar.
4. Add the wet ingredients to the dry ingredients and mix until a smooth batter is formed/
5. Prepare a bundt pan with butter and dust lightly with flour.
6. Pour the batter into the prepared bundt pan.
7. Bake 35 to 40 minutes or until the toothpick test comes out clean.  Let the cake cool before turning over to a cake plate.

For the Rum Sauce:

1. In a small saucepan whisk together the rum, sugar and lemon juice.
2. Bring to a gentle simmer and whisk for 2 – 3 minutes.
3. Reserve 3 tbs. for the icing drizzle.
4. Using a toothpick, gently poke random holes in the cake.
5. Slowly, pour the rum sauce over the cake.

For the Icing:

1. In a small bowl, whisk together the confection’s sugar and the reserved rum sauce until a thick icing comes together, if it is too thick add 1 tsp. of milk to the icing and whisk to desired consistency.  It should be thick though.
2. Drizzle over the bundt and let set.