Lemon cake batter

1. Preheat the oven to 350°F / 180°C and prepare a 10 inches / 20 cm round bundt pan greased with baking spray or with butter and flour.
2. In a bowl mix together the dry ingredients, flour, baking powder, baking soda and salt and sift it twice.
3. In a large bowl, place the softened butter with the sugar and lemon zest and mix with an electric mixer at medium speed for 2 to 3 minutes until smooth and creamy.
4. Add the room temperature eggs, vanilla extract, lemon juice and sour cream and mix again with an electric mixer for a good minute to incorporate.
5. Finish by alternately mixing in the dry ingredients and buttermilk with a rubber spatula until you have a smooth, even cake batter.
6. Pour the batter into the prepared cake pan and bake for about 40 minutes until golden on top.
7. Check for baking by dipping a knife blade into the cake, it should come out clean with no crumbs or batter. 
8. Remove the lemon bundt cake from the oven and let it cool in the pan for 1 hour before carefully removing it from the pan and placing it on a plate or cake rack to cool completely to room temperature.

Sugar Glaze

1. Place the powdered sugar in a large bowl with the heavy cream and lemon juice.
2. And mix with a fork quickly until you have a smooth and fluid mixture.
3. If the mixture seems too liquid then add more powdered sugar and if it is too thick add more cream or lemon juice to thin it out.
4. Pour the lemon glaze over the cooled lemon bundt cake just before serving.