In a small-medium mixing bowl, using an electric hand mixer, beat together cream cheese, sugar, the egg, vanilla extract, and flour until smooth. Set aside while making the cake batter.

Make sure the oven rack is in the center of your oven and preheat the oven to 350F. Grease the 12 cup bundt pan like crazy. When you think it’s enough, it probably isn’t, keep greasing. I use a ¼ cup of melted butter and spread it around the entire pan. Then spray over the butter with pam.

In a small bowl, add the sugar and zest the lemons into the sugar. Mix around to really get the oils from the zest to absorb into the sugar.

In a medium-large mixing bowl using an electric mixer, beat together butter, cream cheese, sour cream, vanilla extract, and lemon zest/sugar mixture until creamy and lighter in color.

Add eggs, one at a time, mixing after each addition until invisible. Through all these steps, the sides and bottom should be scraped down to make sure all the ingredients are being incorporated.

In a separate bowl, whisk together flour, baking powder, and salt.

Add the ⅓ of the flour mixture into the batter and mix until incorporated. Pour ½ of the buttermilk and mix until incorporated. Repeat until the flour mixture and buttermilk is completely added.

While waiting for the cake to cool, make the icing. In a small bowl, whisk lemon juice and powdered sugar together until smooth. The consistency you’re looking for is thinner than toothpaste, thin enough to drizzle but thick enough to be fully white and non-transparent. If it’s too thin, add more powdered sugar by the teaspoon. If too thick, add more lemon juice by the ½ teaspoon. Drizzle over the cooled cake.