Preheat the oven to 350 degrees.
Grease one bundt pan with butter, dust with flour, and set it aside.
In a stand mixer fitted with a paddle attachment, beat the cake mix, eggs, whole milk, lemon pudding mix, canola oil, buttermilk, and lemon juice until well blended.
Pour the batter into the prepared bundt pan, rotating the pan as you pour to get an even distribution of batter throughout the bundt pan. Use a silicone spatula to smooth out the cake batter.
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the bundt pan for at least 10 minutes. Run a butter knife around the edges of the cake to loosen it from the pan. Then invert the bundt cake onto a wire cooling rack and allow it to cool completely.
Once cooled, transfer the bundt cake to a cake stand or large plate to pour icing on top.
In a measuring cup using a whisk,mix powdered sugar, melted butter and lemon juice until smooth.
Carefully pour the lemon glaze over the entire surface of the cooled lemon bundt cake. Slice, and serve. Enjoy!
Are you running low on lemon juice? Check out some of these best substitutions for lemon juice!