Preheat your oven to 350°F (175°C).
Grease your Bundt pan thoroughly with vegetable oil or a non-stick cooking spray.
In a large mixing bowl, combine the lemon cake mix and the instant lemon pudding mix. Mix until well blended.
Add the water, vegetable oil, lemon zest, lemon juice, and eggs to the dry ingredients. Beat on medium speed for about 2 minutes until smooth.
Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula.
Bake for 30 to 35 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
Whisk together powdered sugar, 1/4 cup lemon juice, and vanilla extract until smooth for the glaze.
Drizzle the glaze over the cooled cake.
Slice and serve, optionally with fresh strawberries.
