Generously spray bundt pan with cooking spray and set aside.
In a large bowl mix together cake mix, pudding mix and poppy seeds.
Make a well in the center and add eggs, sour cream, vegetable oil, water, lemon zest and juice.
Using an electric mixer mix ingredients together until blended.
Pour batter in bundt pan and bake on center rack for about 40-45 minutes until cake tester inserted into the center of cake comes out clean.
Cool cake in bundt pan on cooling rack for about 45 minutes before removing.
To remove cake place cooling rack or large plate of top of cake pan and turn cake over to invert cake.
Allow cake to cool completely before adding glaze.
Once cake is cooled, in a medium bowl mix together confectioners sugar and 2 tablespoons lemon juice until combined.
Gradually add a little more lemon juice until glaze is thick but pourable. If glaze is too thin the glaze will just run right down the cake. If you add too much lemon juice add more confectioners sugar to thicken glaze until consistency is thick.
Slowly pour glaze on top of cake then set aside until glaze is set.
Once set cover and store in a cool place until ready to serve.
Use a cake mix that does not have pudding mix in it. Pillsbury Yellow Cake Mix was used in this recipe. Do not use light sour cream.