Preheat your oven to 350°F (175°C). Grease your baking pan thoroughly or line with parchment paper.

In a large mixing bowl, crack the eggs and beat lightly until combined.

Add the yellow cake mix and instant lemon pudding mix to the eggs.

Pour in the water and vegetable oil.

Using an electric mixer, beat the mixture for 2–3 minutes until smooth and lump-free. The batter should be thick but pourable.

Scrape down the sides of the bowl to ensure everything is evenly mixed.

Pour the batter into the prepared baking pan.

Spread evenly using a spatula to ensure uniform baking.

Tap the pan lightly on the counter to remove air bubbles.

Place the pan in the oven and bake for 30–35 minutes.

Check doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.

Remove the cake from the oven and place it on a cooling rack.

While the cake is still warm (but not hot), use a fork or skewer to poke holes all over the surface. This step allows the glaze to soak deeply into the cake.

In a medium bowl, combine powdered sugar and lemon juice.

Add melted butter and water.

Whisk until smooth and slightly thick but still pourable.

Slowly pour the glaze evenly over the warm cake.

Allow the glaze to soak in completely—this may take a few minutes.

Let the cake cool completely so the glaze sets properly.

Once cooled, slice into squares and serve.