1. Preheat the oven to 180C conventional or 160C fan-forced. Grease a 2 litre/8 cup capacity bundt tin really well with butter making sure you get into all the crevices.
2. In a medium sized mixing bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment (or using electric beaters), cream together the butter, sugar and lemon zest until pale and fluffy (approximately 3 to 5 minutes). Scrape down the sides and the bottom of the bowl as necessary to ensure all the butter is incorporated. 
4. Add the eggs, one at a time, beating well after each addition. 
5. Beat in the vanilla extract and lemon juice. Don’t be alarmed if the mixture starts to curdle slightly (this is caused by the lemon’s acidity)- the batter will come together once you have added the flour/sour cream.
6. Alternate mixing in the sifted flour mixture and sour cream in batches on low speed. Add a third of the flour mixture and mix until just combined, then add half the sour cream and mix until just combined. Repeat this process finishing with the remaining third of the flour mixture. Be careful not to over mix the batter!
7. Spoon the batter into the prepared bundt tin and use a spatula to smooth out the top.
8. Bake for 50 to 55 minutes or until a skewer comes out clean.
9. Whilst the bundt is baking, prepare the ingredients for the lemon syrup (see recipe below).
10. Once baked, transfer the bundt tin to a wire rack. 
11. Use a skewer to pierce holes in the bundt cake and then pour approximately two thirds of the hot syrup over the hot bundt, a little bit at a time. Allow the syrup to be absorbed by the bundt before pouring the next bit. I like to save the remaining third of the syrup to brush over the bundt once it has been turned out of the tin.
12. Allow the bundt to cool completely in the tin.
13. Once cooled, turn the bundt out onto the serving platter you intend use. If not serving straight away, I like to turn out the cooled bundt onto a sheet of baking paper. The syrup can make the base of the bundt slightly sticky so the baking paper makes it easy to transfer to the serving platter at a later stage.
14. If you want an extra lemon kick, you can use a pastry brush to dab the top of the bundt with the remaining lemon syrup.
15. Drizzle the lemon icing generously over the bundt (see recipe below).
16. Enjoy!

Lemon Syrup

Combine the ingredients for lemon syrup in a small saucepan. Once the bundt is out of the oven, heat the syrup ingredients over medium heat whilst stirring until the sugar has dissolved. Simmer for 5 minutes. 

Lemon Icing

Sift the icing sugar into a medium sized bowl. Add the lemon juice to the icing sugar gradually, stirring as you go until the icing is a thick yet pourable consistency. You want the icing to dry opaque and if the icing is too thin then it will be more translucent. Don’t worry if that happens though – it will still taste amazing!