Lemon Cake

1. Preheat the oven to 350F/180C and heavily grease a bundt pan, I used this Nordicware Brilliance Pan that needs to be greased in all the nooks and crannies otherwise the cake will stick. I like to use Baker's Joy or Baking Spray. 
2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
3. In a bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter, sugar, and lemon zest for 4-5 minutes, so it's nice and fluffy. Add in the eggs one at a time.
4. In a small bowl mix sour cream, buttermilk, and lemon juice.
5. To the butter mixture add 1/3 of the dry ingredients, mixing until just combined, then 1/2 of the wet ingredients, then repeat with the remaining ingredients ending with the dry ingredients. 
6. Pour batter into the prepared pan and use a spatula to smooth the top into an even layer. Bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Depending on the bundt cake pan you use the bake time will need to be adjusted, a wider bundt cake will cook quicker than a deeper bundt cake. Let the lemon cake cool on a wire rack for 30 minutes then gently place the wire rack. As soon as the cake is baked make the lemon soak. 

Lemon Soak

1. In a small pot over low-medium heat combine lemon juice and granulated sugar for 5 minutes, constantly whisking. Pour over just baked cake, I use a pastry brush to get every nook and cranny of the cake. Let cool completely. 

Lemon Glaze

1. While the cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, and a splash of milk. Drizzle on top of the cooled cake. Let glaze set for a few minutes before serving. Store leftovers in an air-tight container at room temperature for up to 5 days.