Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it is fragrant and well incorporated.
slowly add the butter in a steady stream to the sugar and lemon zest mixture. Beat on medium speed funtil fully incorporated.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add in the sour cream and lemon juice until smooth
Slowly add the wet ingredients into the dry ingredients and fold with a spatula until just combined being careful not to over mix.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
In a medium bowl, whisk together the powdered sugar, lemon juice, and heavy cream until smooth. Adjust the consistency as needed by adding more powdered sugar or lemon juice.
Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Slice and serve the cake. Enjoy!
