Preheat your oven to 350°F (175°C) and grease a bundt pan.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, lemon zest, and lemon juice until combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined.

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

While the cake is cooling, prepare the lemon glaze by whisking together the lemon juice and powdered sugar until smooth.

Once the cake is completely cool, drizzle the lemon glaze over the top and allow it to set before slicing.