Directions

• Preheat oven to 350°F.
• In a medium bowl, whisk together flour, baking powder, and salt. Set bowl aside.
• Using a stand mixer, cream together sugar, butter, and lemon zest on medium-high speed until fluffy, about 5-7 minutes.
• Reduce mixer speed to low and blend in eggs, one at a time.
• Turn off mixer and add the dry ingredients, milk, lemon juice, sour cream, and vanilla. Return mixer to medium speed and mix until ingredients are just combined, about 2-3 minutes. Turn off mixer and use a spatula to scrape sides of bowl, mixing in any wayward ingredients.
• Generously grease a 10-inch bundt cake pan with baking spray, then pour in cake batter. Use a spatula to gently smooth out top into an even layer.
• Bake for 50-60 minutes or until a toothpick inserted near center comes out clean (no crumbs).
• Remove cake from oven and allow to cool, still in bundt cake pan, for 20-30 minutes. Once cool, remove cake from bundt pan and allow cake to finish cooling completely on a wire cooling rack.
• For the Lemon Glaze
• In a small bowl, whisk together powdered sugar, lemon juice, milk, and lemon zest until smooth.
• If you’d like glaze to be thinner, add a small splash of lemon juice or milk until desired consistency is reached. If you’d like glaze to be thicker, add 1 tablespoon powdered sugar at a time until glaze is thick enough.
• Putting it All Together
• Transfer cake to a serving plate, then drizzle lemon glaze on top. Garnish with more lemon zest, if desired.
• Serve as desired.