Preheat your oven to 350°F (175°C). Generously grease and flour a 12-cup Bundt pan, ensuring all crevices are well-coated to prevent sticking.

In a small bowl, combine 1 cup of lemon juice with 1 cup of sour cream. Stir until well-blended. Set aside.

In a medium bowl, whisk together 2 ¾ cups of flour, 1 teaspoon of salt, and 1 teaspoon of baking soda until well combined. Set aside.

In a large mixing bowl, using an electric mixer on medium speed, beat together 12 tablespoons of softened butter, 2 ¼ cups of sugar, and 1 teaspoon of lemon extract. Continue to beat until the mixture is light and fluffy, about 3-4 minutes.

Add the eggs one at a time to the butter mixture, beating well after each addition to ensure each egg is fully incorporated before adding the next.

Alternate adding the flour mixture and the lemon-sour cream mixture to the butter mixture. Start with the flour mixture, adding about 1/3 of it, and mix just until combined. Then add about 1/3 of the lemon-sour cream mixture and mix just until combined. Repeat this process, ending with the flour mixture, until all ingredients are just combined. Be careful not to overmix.

Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 5 minutes. This helps the cake to firm up and makes it easier to remove from the pan. Carefully invert the cake onto a serving plate. Tap gently on the pan to release the cake if needed.

In a small bowl, combine 1 cup of powdered sugar with ¼ cup of heavy cream. Whisk until the mixture is smooth and no lumps remain.

Pour the glaze over the top of the cake, allowing it to drizzle down the sides. You can use a spoon to help guide the glaze if needed.

Allow the glaze to set for a few minutes before slicing and serving the cake.

Enjoy your homemade lemon Bundt cake!