I used the Gluten Free Yellow Cake mix from Betty Crocker for the cake.
I omitted the vanilla extract for lemon extract.
After the cake was done, I let it cool in the pan for 5 minutes.
Then I flipped it onto the cake stand and poked the top with a fork.
For the glaze:
Stir together in a small saucepan - 1/2 cup orange juice, 1 1/2 cups powdered sugar and 1 tablespoon of lemon zest. Bring to a boil. Once it starts boiling, remove from heat and let simmer for 1 minute. Pour glaze over cake. Enjoy!