Preheat the oven to 350 degrees.

Spray a round bundt pan (or similar) with non-stick baking spray and then a light dusting of flour. Set aside.

Combine the cake mix, pudding mix, eggs, water, and oil in the bowl of a stand mixer. Mix the ingredients on low until combined, then increase the speed to medium and beat well for an additional 1-2 minutes until thoroughly combined. Scrape down the sides and beat again.

Transfer the batter to the prepared baking pan.

Bake for 40-50 minutes or until golden brown and the center is set.

Allow to cool completely before removing from the pan.

Once the cake has been removed from the pan, begin making the glaze.

In a small saucepan, combine the confectioner’s sugar and lemon juice. Whisk to combine. Heat over medium for approximately 10 minutes. The sugar will melt and the mixture will begin to thicken slightly.

Remove from the heat.

Place the cake on a wire rack. Position the rack over a sheet pan lined with parchment or foil to catch the drippings for easy cleanup.

Slowly pour the glaze over the cake. If you prefer, use a spoon or rubber spatula to catch the drippings and add it to the cake to continue to coat the cake.

Slice and serve.