Preheat the oven to 175°C (350°F) and generously grease and flour a 10-inch Bundt pan, making sure all the grooves are well coated so the cake releases easily.
In a large mixing bowl, beat the butter and sugar together for about 3–5 minutes until the mixture becomes light, pale, and fluffy.
Add the eggs one at a time, beating well after each addition to create a smooth batter. Stir in the vanilla extract and lemon zest.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and lemon juice mixture. Start and finish with the flour mixture and mix gently until just combined.
Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
How to Make the Perfect Glaze
In a bowl, whisk together 120g (1 cup) powdered sugar and 2 tablespoons fresh lemon juice until smooth.
If the glaze is too thin, add more powdered sugar. If it is too thick, add lemon juice a teaspoon at a time.
Once the cake has cooled completely, slowly drizzle the glaze over the top so it flows down the ridges of the Bundt cake.
