Preheat your oven to 350Β°F (175Β°C). Grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Add the vanilla extract and lemon zest and mix until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and lemon juice, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Set aside.
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