Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Mix in the sour cream, lemon zest, and lemon juice until well combined.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the prepared bundt pan and smooth the top.

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.

In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

Drizzle the glaze over the cooled bundt cake.