In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a second bowl, combine the lemon juice, vanilla, milk and sour cream.
In the bowl of a stand mixer, cream the butter and sugar until fluffy. Beat in the eggs and lemon zest. Blend the dry ingredients into the creamed mixture alternately with the sour cream mixture until fully combined.
Spray a bundt pan with nonstick cooking spray. Pour the batter into the pan and bake 40 minutes, until a toothpick comes out clean. Allow cake to cool completely before turning out onto a serving dish.
To make the glaze, whisk all ingredients together. Pour over cooled cake.