Here is the link for the recipe "Glazed Lemon Bundt Cake" . My substitutions were:
I used lemon juice instead of lemon extract because I didn't have any...a little more than what was required, because lemon extract is a bit stronger I think.
I also used whole wheat flour instead of all-purpose.
In the glaze I used extra lemon juice instead of the lemon extract, and added a little bit of the grated lemon peel.
I punctured a few holes with a toothpick on the top of the cake before dripping slowly the glaze on top. The cake looks dark on my picture...but it's just perfect!