1 small box instant lemon pudding mix
1/2 cup fresh lemon juice, plus enough water to make 2/3 cup
1-2 tsp fresh lemon zest
1/2 tsp lemon extract
2/3 cup oil
1/4 cup fresh lemon juice
1-2 tsp lemon zest
1-2 tsp lemon extract
1 cup powdered sugar
Preheat oven to 350 degrees. In large mixing bowl, put dry ingredients. Place the lemon juice in a measuring cup and add enough cold water to make 2/3 cup. Add the eggs, lemon water, zest, and extract to the dry ingredients and mix until just combined. Pour in the oil and beat at medium speed for 6 minutes.
Lightly oil a bundt pan, pour in batter, and bake for 45 minutes, until cake is springy when touched.
While cake is baking, whisk together glaze ingredients in small bowl until smooth.
When cake is done, cool for 5 minutes, then invert and unmold onto serving plate. Pierce the cake all over with a toothpick. Spoon glaze evenly over cake and allow to cool completely before serving.