Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan, making sure to coat every curve to avoid sticking.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, beat softened butter and sugar for 3–5 minutes until light, fluffy, and creamy.

Add eggs one at a time, mixing well after each. Scrape the bowl to blend evenly.

Mix in sour cream, lemon zest, lemon juice, and vanilla extract. Batter will be smooth and fragrant.

Gradually add dry ingredients to the wet mixture. Mix just until combined—don’t overmix.

Pour batter into prepared Bundt pan. Smooth the top. Bake for 75–85 minutes, or until a toothpick comes out clean.

Let the cake rest in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.

Whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake. Let the glaze set for 10–15 minutes before slicing.