Start preheating the oven to 162�C. Prepare the bundt pan by greasing with butter and flour.
In a bowl, whisk the flour, baking soda, salt and baking powder together. Set it aside.
Using an electric mixer or a hand mixer, blend the butter until it�s fully smooth. Add the sugar and beat it on a medium speed for about 1 to 2 minutes. It should be light and fluffy, as well as fully incorporated.
Add in the lemon zest and blend together. While it�s still mixing, add the eggs one at a time.
While slowly mixing, add in half of the flour mixture earlier before pouring in the milk and vanilla.
Then, add in the rest of the flour mixture as well as the sour cream and lemon juice. Continue to blend until everything is combined.
Pour the batter into the bundt pan earlier. To ensure a smooth top, spread evenly with a spatula.
Bake the cake for 60 - 70 minutes. Once it�s done baking, you can test out the cake by using the toothpick method.
Let cool in the pan on a cooling rack until the pan is barely warm or cool to touch for 1 hour. To take out the cake, use a small spatula and gently loosen the cake at the edges of the pan and around the center. Invert the cake onto a serving plate.
For the glaze: Add the melted butter in a separate bowl along with powdered sugar before whisking to combine. Add the lemon juice and continue to whisk. It will start to thicken once it sits at room temp. Pour it once the cake is completely cool.
