Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease with butter and then set aside.

In a large bowl, combine the flour, dry lemon pudding mix, baking powder and salt. Whisk the dry ingredients well to combine and then set the bowl aside.

In another medium bowl, whisk the eggs and sugar together until smooth. Then add in the oil, sour cream, extract, lemon zest and lemon juice. Whisk the wet ingredients well until combined.

Pour the wet ingredients into the dry and use a rubber spatula to fold the mixture together until just combined. Then empty the cake batter into the prepared bundt pan, the batter should be somewhat thick. Use a spoon to smooth the top nicely or gently tap the bundt pan on the counter to evenly distribute in bundt pan.

Bake the cake for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling. Allow the cake to cool down completely before glazing.

For the lemon glaze: In a medium bowl, combine the powdered sugar, milk, lemon juice, lemon zest and extract. Whisk the mixture together until smooth and well combined. Place the cake onto a platter/cake stand and pour the lemon glaze over the cooled cake.

Slice the lemon bundt cake into wedges and serve. Enjoy!