Preheat your oven to 350°F (175°C).
Grease and flour your bundt pan generously.
In a large mixing bowl, combine the lemon cake mix and instant lemon pudding mix. Whisk them together until evenly mixed.
Add the water, vegetable oil, lemon zest, lemon juice, and eggs to the dry ingredients. Using an electric mixer, beat on medium speed for about 2 minutes, until well combined and fluffy.
Carefully pour the batter into your prepared bundt pan, smoothing the top with a spatula if needed.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert it onto a cooling rack to cool completely.
While the cake is cooling, whisk together the powdered sugar, 1/4 cup lemon juice, and vanilla extract in a medium bowl until smooth.
Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Slice and serve the cake with fresh strawberries if desired. Enjoy!
