Preheat the Oven: Preheat your oven to 350°F (175°C) and generously grease a 10-12 cup bundt pan with butter or non-stick spray. Dust with flour, tapping out the excess.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
Add Eggs and Flavoring: Add the eggs one at a time, beating well after each. Mix in the lemon zest, lemon juice, and vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Mix just until incorporated.
Bake the Cake: Pour the batter into the prepared bundt pan and tap the pan gently on the counter to remove air bubbles. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a cooling rack. Allow the cake to cool completely.
Prepare the Glaze: In a bowl, whisk together the powdered sugar, lemon juice, and melted butter until smooth.
Glaze the Cake: Once the cake is fully cooled, drizzle the glaze over the top and allow it to set before slicing.
