Preheat oven to 180ºC . In the bowl of an electric mixer, add the cake mixture and instant pudding and set aside. In a measuring cup, add the lemon juice and enough cold water to make two third cup. Add the eggs, lemon/water combination and lemon extract to the dry ingredients and combine. Pour in the oil and beat at medium speed for 6 minutes or until smooth. Lightly oil a Bundt pan, pour in the mixture, and back for 45 minutes or until the top is golden, and the cake is springy to the touch. While the cake is baking prepare the glaze. In a small bowl, whisk the lemon juice, zest, lemon extract, and confectioners' sugar until smooth. Set aside. When the cake is done, cool down for 5 minutes, invert, and unmold. Using a poultry needle or toothpick, pierce the top of the cake with 3 cm deep holes. Spoon the glaze over the cake and cool. Serve with fresh berries if desired. Serves -10ºC rom the recipe files of suzy@gennett.infi.net