In a small bowl, combine flour, baking powder, and salt. Set aside.
With an electric mixer, beat the butter, sugar, and vanilla together until it is smooth and clumps together into a ball.
Add in the eggs and sour cream and beat until smooth.
Mix in the lemon zest.
Gradually add the flour mixture and mix until smooth.
Bake the cake for about 40-45 minutes or until a toothpick comes out clean.
Immediately remove the cake from the pan and cool completely on a wire rack.
Make the glaze by stirring the powdered sugar and lemon juice together until smooth.
While the cake is still on the wire rack, put a paper towel or waxed paper under the cake and then spoon the glaze over the cooled cake and let it drip down the sides. The excess will drip through the wire rack to the paper towel.
Store at room temperature. Best served within 3 days of baking.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/lemon-bundt-cake/