Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. Make sure to get into all the nooks and crannies to prevent the cake from sticking.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the baking powder and soda are evenly distributed.

In a separate bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.

Beat in the eggs one at a time, mixing well after each addition.

In a small bowl, whisk together the sour cream, vegetable oil, lemon juice, lemon zest, poppy seeds, and vanilla extract.

Gradually add the wet ingredients to the creamed butter and sugar, alternating with the dry ingredients. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.

Pour the batter into the prepared bundt pan, spreading it evenly.

Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

While the cake is cooling, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Once the cake is completely cool, drizzle the glaze evenly over the top. Let the glaze set for a few minutes before serving.