Preheat your oven to the desired temperature and prepare your Bundt pan by greasing it generously.

In a mixing bowl, combine all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together.

In a separate bowl, cream together the unsalted butter and sugar until light and fluffy.

Add lemon zest to the creamed mixture and mix until well combined.

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

Stir in the vanilla extract.

Mix in the milk and sour cream until the batter is smooth.

Add fresh lemon juice and stir gently.

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 until golden brown and a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for a few minutes before inverting it onto a cooling rack.

Melt 2 tablespoons of butter and combine it with powdered sugar and lemon juice. Whisk until smooth.

Once the cake has cooled completely, drizzle the glaze over the top.