Preheat oven to 325F degrees. Spray a 10-cup Bundt cake pan or 9x13 pan liberally with non-stick baking spray that contains flour. (Regular non-stick cooking spray will not work.) Set aside.
Pour the dry cake mix into a the the bowl of your standard or hand held mixer. Add the rest of the Cake ingredients EXCEPT the lemon juice and zest (sour cream through lemon extract - NOT box ingredients). Mix on high for 2 minutes. Stir in the lemon zest and juice of 1 lemon until well blended.
Pour batter into cake pan and bake 45-60 minutes (depending on thickness of pan and your oven), or until toothpick comes out clean.
Meanwhile, mix Lemon Glaze ingredients in a medium bowl until the consistency of pancake batter. If desired, add additional lemon juice or sugar to taste. Let glaze sit to thicken.
Once cake is done, remove from oven and wait ten minutes then flip onto cooling rack. Cool for 5 more minutes.
Carefully transfer cake to serving platter and liberally poke holes all over the cake using a chopstick. (The more holes, the more glaze seeps into cake!)
If serving immediately, pour glaze all over the cake, respooning Glaze over the cake as it drizzles down the cake. Glaze will become more translucent as it sits on the cake.
If not serving immediately, spoon half of the glaze over the cake, respooning Glaze as it drizzles down the cake. When ready to serve, spoon reserved Glaze over cake and microwave individual servings until warm.