Butter and flour a tube pan. Warm the oven up to 325 degrees F.In a different bowl, mix the flour and baking powder with a whisk. Set this bowl away for now.
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Use the paddle tool on your mixer to cream the butter. Then add the sugar slowly and beat for 3 to 5 minutes, until the mixture is light and fluffy.
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Add the eggs one at a time, mixing each one in after it's added.Mix the lemon and vanilla together in a bowl.Mix the butter, sugar, and eggs together on low speed. Add the flour mixture and the sour cream in turns.
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Put the dry ingredients in first and end with them. The flour mix is added three times, and the sour cream is added twice. Not much more than a quick mix.
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Bake the cake at 325 degrees for 60–70 minutes. Check on it about 1 hour. It's ready when a toothpick comes out clean or with a few wet crumbs.This yields 8–8.5 cups batter.
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Flip out onto wire rack after 10 minutes of cooling in pan.To make the Glaze, mix sugar with 1 tablespoon of milk. If needed, add milk for thickness.
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Pour into a piping bag with the tip cut off and drizzle on your cake (or spoonful).Add milk if glaze is too thick. It may be too thin; add powdered sugar.
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