In a large mixing bowl, add the cake mix, oil, and eggs. Stir well to combine and then add lemon juice and lemon zest. Stir well.
Refrigerate dough for at least 15-20 minutes so that dough is easier to shape into balls and cookies retain their shape and do not spread out.
Preheat oven to 375°F. Line two large baking pans with parchment paper or lightly coat with cooking spray. Set aside.
Shape dough into rounded balls (or use at 2 tablespoon cookie scoop for even cookies) and place onto prepared baking pans.
Bake for 8-10 minutes or until edges are set. Remove from oven and let cool for 10 minutes, then move to a cooling rack to cool completely.