• Preheat the oven to 350°F.
  
• In a large bowl, beat the butter and sugar together until light and pale with a mixer.
  
• Whisk together the eggs in a separate bowl.
• Add in lemon juice, vanilla, lemon zest and sourcream.
  
• In another medium bowl, mix together flour, baking soda, and salt.
  
• Add egg mixture ⅓ at a time into a bowl with butter and sugar alternating with ⅓ of dry ingredients, mixing between each addition.
• Mix the batter together until combined.
  

Cake syrup

• In a small saucepan, combine water, sugar, and lemon juice. Cook on medium heat until sugar dissolved.
  
• Cool the syrup and four into the squeeze bottle.

Bundt cake pan coating

• Grease bundt cake with vegetable shortening.
• Sprinkle over with flour. Shake off access flour from the bundt cake.
• Pour cake batter into bundt pan evenly.
  
• Bake for 65-70 minutes.
• Cool for 10 minutes before removing from the pan.
  
• Remove cake from the pan and allow to cool completely before drizzling glaze.
  
• Slowly squeeze cake syrup over the bunt cake.

Lemon glaze

• In the medium bowl, combine powdered sugar and lemon juice.
  

Bundt cake decoration

• Zest fresh lemon into the bowl.
  
• Drizzle the glaze over the bundt cake.
  
• Decorate the top of the lemon bundt cake with lemon zest.