Preheat your oven to 325°F (163°C) and grease and flour a 10-inch Bundt pan to ensure your cake slides right out. 

In a medium bowl, whisk together the all-purpose flour, instant lemon pudding mix, baking powder, and baking soda, this combo will give your cake a soft, fluffy texture. 

In another bowl, whisk together the lemon juice and sour cream for moisture and that perfect citrus zing.

Next, cream the butter and sugar together in your stand mixer (or with a hand mixer) on medium speed until light and fluffy, about 5 minutes. 

Scrape down the sides as needed to ensure everything blends smoothly. 

Beat in the lemon zest and vanilla extract for a burst of freshness and fragrance. 

Add the eggs, one at a time, mixing well after each addition, scraping the bowl after each one to keep things even.

Now, alternate adding the dry ingredients and the lemon-sour cream mixture, starting and ending with the dry ingredients. 

Mix gently on low until just combined, don’t overmix! 

Gently transfer the batter into the prepared Bundt pan, then evenly smooth the surface with a spatula. 

Bake for 60 to 70 minutes at 325°F, or until a toothpick comes out clean.

Once baked, let the cake cool in the pan for 10 to 15 minutes, then gently release it onto a wire rack to cool completely.

For the glaze, whisk powdered sugar, lemon juice, and vanilla extract until smooth. If needed, add a little more lemon juice until the glaze is pourable. 

Drizzle the glaze over the warm cake and let it set for about 10 minutes before serving.

Enjoy your beautifully glazed lemon bundt cake!