Preheat the oven to 325ºF. Grease and flour a 10-inch bundt pan.

In a large bowl, combine the cake mix and the pudding mix.  Add the orange juice, vegetable oil, eggs, and lemon extract.  Beat on low speed until combined.  Scrape the sides of the bowl, then beat on medium speed for 4 minutes.  Pour the batter into the prepared pan.

Bake in the preheated oven for 45-60 minutes, or until a tester inserted in the center comes out clean.  Let the cake cool for 10 minutes, then turn out onto a serving dish. Allow to cool completely.

Place a small saucepan over medium heat.  Add the sugar, orange juice and butter and cook until the butter is melted.  Once melted, cook for 2 minutes then remove from the heat.  Stir in the orange zest.

Slowly pour the glaze over the cooled cake.  (There will be some extra glaze that doesn’t soak into the cake. I like to take a spoon and spoon the excess glaze over the cake.)