In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. (A light yellow color).

Add eggs one at a time, being sure to mix well in between. Add vanilla extract and mix until combined.

Mix in the lemon zest and fresh lemon juice.

Add ½ of the dry ingredients to the wet ingredients.

Next, add the sour cream. End with the remaining dry ingredients, mixing just until combined. Do not overmix!

Generously grease and flour 12 inch bundt pan.

Spoon the batter into the prepared bundt cake pan.

Once Bundt pan is full gently tap on counter to release air bubbles if any. Bake at 325 degrees for 50-60 minutes and a toothpick inserted into the center comes out with only a few moist crumbs. Cool cake in pan for 15 minutes before turning out onto wire rack to cool completely.

While the cakes are cooling make your frosting.

Combine cream cheese, butter, vanilla, lemon juice and powdered sugar and beat until smooth. Add more powdered sugar if necessary to thicken.

Once cake is cool make frosting and Pour frosting over the cake and gently shake from side to side to make the icing drizzle down the sides.

Add and sprinkle 2 tablespoons lemon zest on top if desired.