Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick cooking spray or butter and flour it.

Use a hand or stand mixer to beat the cake mix, butter, eggs, milk, extract, and pudding mix until a thick batter forms. Pour into prepared pan.

Bake for 35-45 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Remove and cool for 10 minutes in the pan.

While baking, melt butter in a small saucepan over medium low heat. Stir in sugar, lemon juice, zest, and salt, simmer until bubbles. Remove from heat and stir in vanilla.

Poke holes in the cake with a long skewer and pour the lemon butter sauce evenly over. Cool completely, then remove from pan. Dust with powdered sugar before serving.