• Preheat oven to 350 F.
• Use cooking spray or butter and grease and flour a 12-cup bundt pan, shaking off any extra flour.
• In a medium bowl, whisk together flour, baking powder, baking soda, lemon zest and a pinch of salt. Set aside.
• In a second large bowl, beat butter and sugar with a mixer until well combined. Add eggs one at a time, mixing until each one is well combined. Mix in lemon juice.
• Alternately add to butter mixture, dry ingredients and sour cream in thirds, mixing only until incorporated (do not over mix).
• Pour batter into prepared pan and tap on counter to remove any bubbles and even out batter.
• Bake for 45-55 minutes or until toothpick comes out clean.
• Let cool in pan and then turn onto a rack.

Glaze

• Whisk together icing sugar and lemon juice.
• Drizzle on top of cooled cake, letting it drip down the sides.