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• Preheat oven to 350
• In a small bowl, whisk the lemon juice, zest and powdered sugar until smooth
• Combine cake mix and instant pudding
• In a measuring cup, combine lemon juice and enough cold water to make 2/3 cup
• Add eggs and lemon water to the dry ingredients
• Add oil and mix thoroughly until very well blended
• Lightly oil and flour a bundt pan and pour in the batter
• Bake for 45 minutes until the top is golden and the cake spring back when pressed gently
• When cake is done, cool for 5 minutes, invert and unmold onto a rack or large tray (the cake will be very moist, so you may want to use the tray you'll be serving it from
• Using a poultry needle or cake tester, pierce the top of the cake all over with holes
• Slowly spoon glaze over the cake and cool
  
  Slice and serve
  
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