Preheat the oven to 350 degrees F. Grease one 9” Bundt pan.
In a medium mixing bowl, mix together flour, baking powder, and salt. Set aside.
Beat butter, lemon zest, and sugar until light and creamy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, mix together milk, lemon juice, sour cream, and vanilla.
Alternate adding the milk mixture and flour mixture into a mixing bowl, mixing on low until just combined with each addition, until all ingredients are added.
Pour batter into a Bundt pan. Bake for 50-60 minutes, until a toothpick comes out clean in the center. Cool 15-20 minutes before inverting onto a cooling rack to cool completely.
Make glaze by mixing icing sugar, lemon zest, milk, and enough lemon juice for desired consistency.
Once the cake has cooled completely, pour glaze evenly over the top.
Notes
Don’t overmix the batter. Overmixing will leave you with a tough cake.
The cake is best eaten day of or the next day