Preheat your oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper.

In a mixing bowl, combine yellow cake mix, lemon instant pudding, fresh lemon juice, eggs, and lemon zest. Mix until smooth and creamy.

Pour the batter into the prepared baking dish and level the top.

Bake for 22-24 minutes until a toothpick comes out clean.

Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Sift powdered sugar into a bowl and gradually mix in lemon juice until smooth.

Drizzle the glaze generously over the cooled brownies and let set.

Cut into squares and serve with optional lemon zest garnish.