1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar until it’s light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and lemon zest, and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and lemon juice, starting and ending with the dry ingredients. Mix until just combined, avoiding overmixing.
6. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
7. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. While the cake is baking, make the lemon glaze. Whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Set aside.
9. Once the cake is done, let it cool in the pan for 10-15 minutes.
10. Carefully invert the cake onto a wire rack set over a baking sheet or parchment paper. Remove the pan and let the cake cool completely.
11. Once the cake is cool, drizzle the lemon glaze over the top, letting it drip down the sides.
12. Optionally, garnish the cake with thin lemon slices and fresh mint leaves.
13. Slice and serve your Extreme Lemon Bundt Cake, and savor its zesty, tangy flavor!
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