Arrange a rack in the center position of the oven and preheat to 325°F. Generously grease and flour a 12-cup bundt pan and set aside.
In a large bowl, whisk together the flour, baking soda, salt, and lemon zest. In another large bowl, use an electric mixer to cream together the butter and sugar. Increase the speed to medium-high and beat for about 5 minutes until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
With the mixer set to low speed, alternately add half of the flour mixture, half of the sour cream, and then the remaining flour mixture, sour cream, lemon juice, and lemon extract. Mix until all ingredients are just combined, taking care not to overmix.
Transfer the batter to the prepared pan, smooth the top with a spatula, and firmly tap the pan on the counter to release any air bubbles. Bake for 1 hour and 15 minutes (up to 1 hour hour and 30 minutes) until a few moist crumbs stick to a toothpick inserted in the center. Cool cake in the pan for 15 minutes before turning out onto a wire to finish cooling completely.
For the glaze, measure the powdered sugar into a bowl and stir in 2 tablespoons lemon juice with a spoon until completely smooth. Add a bit more lemon juice if the glaze is too thick. Drizzle the glaze over the cooled cake and allow to harden and set. If desired, garnish with additional lemon zest.
For the best results, make sure your ingredients are at room temperature, which helps ensure a light, airy, fluffy texture. Room temp ingredients will also whip together more easily.
Don't overmix after adding the dry ingredients or your cake may turn out dense.
The lemon juice is added towards the end of the recipe, along with the flour and sour cream. This prevents the batter from curdling, which could adversely affect the final texture of the cake.
The first time you make this cake, you may want to test it at an hour just in case your oven runs on the hotter side.
For a Lemon Pound Cake that's extra moist and lemony, you may brush the cake with a lemon simple syrup while it's still warm, and then glaze once it's completely cool.
To make (optional) lemon simple syrup: Combine ¼ cup water + ¼ cup sugar in a small saucepan over medium-high heat. Stir occasionally, to dissolve the sugar, and bring to a boil. Remove from the heat and stir in 2 tablespoons of lemon juice.