Preheat oven to 325°F. Spray 9-inch bundt cake pan with nonstick cooking spray and set aside.
Add all ingredients to the bowl of a standing mixer or large mixing bowl. Beat together for 2 minutes on medium-high speed.
Pour batter into the prepared bundt pan and bake for 45-50 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool for 15 minutes, then turn out onto a wire rack to cool completely.
Whisk together the powdered sugar and lemon juice. Add milk a little at a time until desired consistency is achieved. Drizzle the glaze over the cake.
Notes
Storage:Store in an airtight container on the countertop for 3-4 days, in the refrigerator for up to 7 days, or freeze for up to 3 months.Notes:You can substitute lemon cake mix for the yellow cake mix.We used a 9-inch aluminum ring pan to get the bubbled up top to this cake. You can also use a traditional bundt pan and turn it upside down onto a cooling rack.Using carbonated soda in this recipe adds extra leavening and should result in a lighter, fluffier cake.The instant pudding mix in the recipe makes for a very moist cake.You can also top it with a more solid layer of glaze or sprinkle some lemon zest.