Step 1: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup bundt pan, ensuring all nooks and crannies are coated to prevent sticking.
Step 2: In a large mixing bowl, combine the yellow cake mix, instant lemon pudding mix, large eggs, vegetable oil, water, zest of 2 large lemons, and 1/4 cup fresh lemon juice.
Step 3: Beat the mixture with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and all ingredients are well incorporated. Be careful not to overmix.
Step 4: Pour the cake batter evenly into the prepared bundt pan.
Step 5: Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking times may vary slightly by oven.
Step 6: Allow the cake to cool in the bundt pan on a wire rack for 15-20 minutes. This helps the cake set before inversion.
Step 7: Carefully invert the cake onto the wire rack and let it cool completely. This is crucial before glazing.
Step 8: While the cake cools, prepare the glaze: In a medium bowl, whisk together the powdered sugar and 1/4 cup fresh lemon juice until smooth. If desired, stir in the zest of 1 lemon for an extra flavor boost.
Step 9: Once the cake is completely cool, generously drizzle the zesty lemon glaze over the top, allowing it to beautifully drip down the sides.
Step 10: Let the glaze set for about 10-15 minutes before slicing and serving. Enjoy your homemade Classic Lemon Cake!