Preparation Steps

• Set an oven rack in the center and preheat to 345°F (175°C). Coat a 10–12 cup Bundt pan thoroughly with baking spray that contains flour, brushing into all crevices; chill the pan for 10 minutes to help the coating set.
• In a large bowl, whisk together the eggs, whole milk, sour cream, oil, vanilla, lemon extract, lemon juice, and salt until smooth and slightly frothy.
• Sift the lemon cake mix and instant lemon pudding mix together, then add to the wet ingredients. Mix on low speed for 30 seconds, then increase to medium and beat for 1 minute until mostly smooth. Fold in the lemon zest with a spatula.
• Let the batter rest for 5 minutes to hydrate the pudding mix. Scrape into the prepared Bundt pan, smooth the top, and tap the pan firmly on the counter 3–4 times to pop large air bubbles.
• Bake 43–50 minutes, rotating the pan once if your oven has hot spots, until a tester comes out with a few moist crumbs or the center registers about 205°F on an instant-read thermometer.
• Cool the cake on a rack for 12 minutes. Loosen the edges with a thin spatula, invert onto the rack, and lift off the pan. Cool until just warm to the touch, 30–40 minutes.
• Make the glaze: In a bowl, whisk powdered sugar with 2 tablespoons lemon juice, 1 tablespoon milk, and a pinch of salt until glossy and ribbon-thick. Adjust with additional milk or lemon juice a few drops at a time until it flows slowly off a spoon.
• Spoon half of the glaze over the warm cake so a little soaks in. Let set 10 minutes, then drizzle the remaining glaze for defined drip lines. Sprinkle with lemon zest. Rest 30 minutes before slicing.