In a large bowl, stir together the dry lemon cake mix, 2 eggs, and 1/3 cup of vegetable oil until a thick, uniform dough forms.

Pop the bowl of dough into the refrigerator for about 20 minutes.

While the dough is chilling, preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Pour your powdered sugar into a shallow bowl.

Scoop the chilled dough into small, 1-inch balls.

Drop each ball directly into the sugar and roll it around until it is heavily coated.

Place the sugar-coated balls about two inches apart on your prepared baking sheet. Bake for 10 to 12 minutes. Take them out just as the edges set, even if the centers still look a little soft. They will firm up as they cool on the pan, leaving you with a perfectly chewy texture.