A moist and tangy lemon bundt cake bursting with fresh lemon flavor, topped with a sweet lemon glaze. Perfect for any occasion.

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Preheat oven to 350°F (175°C). Grease and flour a bundt cake pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream butter and sugar together until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in sour cream, milk, lemon juice, lemon zest, and vanilla extract.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Pour batter into prepared bundt pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Mix powdered sugar and lemon juice to make the glaze and drizzle over the cooled cake.