Preheat your oven to 350°F (175°C). Butter and flour a 10- to 12-cup bundt pan, or spray it with baking spray with flour.

In a large bowl, whisk together the flour, baking powder, salt, and baking soda.

In a mixing bowl, beat the butter, sugar, and lemon zest on medium speed for 3 minutes until light, fluffy, and fragrant.

Add the eggs one at a time, mixing in between additions and scraping the sides of the bowl as needed.

Beat in the vanilla extract.

In a separate container, whisk together the milk, sour cream, and lemon juice.

Alternate adding the flour mixture and milk mixture to the butter mixture in three parts, beginning and ending with the dry ingredients. Mix just until combined after each addition.

Pour the batter evenly into the prepared bundt pan and gently tap it on the counter to settle any air pockets.

Bake for 50 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.

Let the cake cool in the pan for 20 minutes, then carefully turn it onto a cooling rack to cool completely.

For the glaze, whisk together the powdered sugar, 3 tablespoons of lemon juice, melted butter, salt, and lemon zest (if using). Adjust the consistency by adding more lemon juice or powdered sugar as needed.

Pour the glaze over the completely cooled cake and let it set before serving.