Pan and Oven Prep: Heat the oven to 325 F (165 C) and grease and flour a 10-cup fluted cake pan, such as a Bundt pan.

Batter: Combine the flour, baking soda, and salt in a bowl and set aside.

Combine the butter and sugar in a mixing bowl and beat with an electric mixer for 2 to 3 minutes or until light and fluffy.

Add the eggs, one at a time, beating well after each addition. With the mixer on low, beat in about 1/3 of the flour, half of the sour cream, and half of the lemon juice. Repeat with another 1/3 cup of the flour and the remaining sour cream and lemon juice. Beat in the remaining flour just until blended. Fold in the lemon zest.

Prepare to Bake: Spoon the batter into the pan and spread.

Bake: Bake for 55 minutes, or until a skewer or toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a rack to cool completely.

Glaze: Combine the glaze ingredients, adding more lemon juice or milk until a drizzling consistency is reached. Drizzle over the cake.

Serve: Slice, serve, and enjoy!