Cream the butter with the sugar and lemon zest, then add the eggs and vanilla extract, sour cream and lemon juice and mix again
Add the dry ingredients, flour, baking powder, baking soda and salt and mix with a spatula to incorporate them alternately with the buttermilk.
Preheat the oven to 347°F and grease a bundt pan twice with baking spray. Bake the bundt cake for about 40 minutes and then let it cool for 1 hour before unmolding.
Mix powdered sugar with heavy cream and lemon juice in a small bowl with a fork and glaze the cooled bundt cake with it.
Serve immediately with fresh berries and whipped cream and enjoy.