I found this recipe on someone's blog and I apologize for not remembering whose it was.
1 box (18.25 ounces) lemon cake mix
1 large egg
zest and juice from 1 lemon
1 (8 ounce) container Cool Whip (thawed)
about 1/2 c. powdered sugar
In a bowl, combine the dry cake mix, egg, lemon juice and lemon zest. Mixture will be crumbly. Fold in the Cool Whip until well combined. Batter will be sticky. Refrigerate for 1 hour. Scoop the batter out by small spoonfuls and roll in powdered sugar. Place on a sheet pan lined with well-sprayed parchment paper. Bake at 350° for 8-10 minutes until lightly browned.