Preheat the oven to 325ºF (160ºC). Lightly grease a 10-cup Bundt pan with melted butter.
Add the flour, baking soda, baking powder, and salt to a mixing bowl. Whisk well to combine. Set aside.
3 cups all-purpose flour, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
Zest the lemons directly into a mixing bowl. Juice the lemons into a separate vessel. You should have between ⅓ and ½ cup lemon juice.
2 medium lemons
Add the sugar to the mixing bowl with the lemon zest. Mix on low-medium speed for 2 to 3 minutes with a paddle attachment to infuse the sugar with the zest.
2 cups granulated sugar
Add the butter to the bowl. Beat at medium-high speed until well combined, about 2 minutes.
1 cup salted butter
With the mixer running, add the eggs one at a time, stopping to scrape down the sides of the bowl between each addition.
4 large eggs
Add the sour cream and lemon juice. Mix well to combine, about 1 minute. The mixture may look slightly curdled, but this is normal.
1 ½ cups sour cream
With the mixer running at low speed, add the flour mixture to the bowl, about ½ cup at a time, until gone. Stop the mixer when the flour has just been combined.
Spoon a layer of batter into the prepared Bundt pan. Gently press the batter down into the pan to fill any decorative crevices. Finish with the remaining batter, smoothing the top with a spatula, before placing it in the oven for 55 to 60 minutes.
Once baked, transfer the Bundt pan to a wire rack for 10 minutes before turning the cake out directly onto the rack to cool completely.
Mix the powdered sugar and lemon juice into a smooth icing and drizzle over the cake before slicing and serving.
1 ½ cups powdered sugar, 2 to 3 tablespoons lemon juice