Preheat the oven to 325 degrees F and grease and flour a 15 cup bundt pan.

In a mixing bowl, whisk together the flour, baking soda and salt together.  Then set aside.

In a separate bowl, beat the softened butter until light and fluffy.  Then gradually add in the sugar and mix until combined and light and fluffy (3-5 minutes).

Then add in the eggs, 1 at a time, mixing after each egg is added.  Then mix in the lemon juice and zest.

Mix the dry ingredients into the wet ingredients using either a wooden spoon or spatula.  Mix until just combined and be careful to not over mix.

Then mix in the sour cream.

Pour the batter into the bundt pan.  Gently tap the bundt pan on the countertop to even out the batter in the pan.

Bake the cake for 1 hour and 15-30 minutes until a toothpick inserted into the center of the cake comes out clean.  Then let the cake cool in the pan for 15-20 minutes.

Then gently cut around the cake in the pan and then turn the cake right side up on a wire rack and allow it to cool completely.

While the cake is cool, whisking together the glaze ingredients.  Drizzle the glaze on top of the cake and then it’s ready to serve and enjoy!