Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture.

Stir in the fresh lemon juice, lemon zest, and vanilla extract until well combined.

Pour the batter into the prepared bundt pan and smooth the top.

Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

To make the lemon glaze, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth.

Drizzle the glaze over the cooled cake.

Slice and serve the Lemon Pound Cake. Enjoy!