Instructions: For glaze, combine sugar and water in a heavy saucepan. Bring to a full boil, reduce heat, and cook about 20 minutes until sugar caramelizes. DO NOT STIR.

Quickly pour into a 10 inch cake pan, tilting to cover the bottom of the pan evenly. Set aside.

For flan, whisk milk, egg yolks, condensed milk, lemon zest and vanilla until well-blended. Pour over sugar glaze in cake pan.

For cake, combine cake mix, eggs, milk and lemon juice; mix well. Spoon evenly over the flan layer. Bake 30 to 35 minutes, or until cake springs back when touched.

Cool 20 minutes in pan. Run knife along the edge to loosen. Invert on a heat-resistant serving plate. Serve warm or cool.

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