Preheat your oven to 350°F and set it aside while you prepare the cake batter.

In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Keep this dry mixture aside.

Using a food processor or high-speed blender, blend the granulated sugar with the lemon zest. Pulse a few times to evenly distribute the zest’s fragrance and flavor. Add in the lemon juice, eggs, and sour cream, pulsing until all ingredients are well combined. Gradually, with the processor on low, slowly pour in the melted butter, blending until fully incorporated.

Create a well in the center of the flour mixture and pour the wet ingredients into the dry. Use a rubber spatula to gently fold the mixture together until just combined. The batter will have a slightly runny consistency.

Generously grease a 10 or 12-cup bundt pan with baker’s nonstick cooking spray or melted shortening, ensuring all the nooks and crannies are well

Pour the batter into the prepared pan immediately.

Bake for 50 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs attached. Once done, allow the cake to cool in the pan for 15 to 20 minutes before running a thin knife around the edges and inverting it onto a cooling rack. Let the cake cool completely.

In a small bowl, whisk together the powdered sugar, lemon juice, and milk or cream until smooth. Drizzle the glaze over the cooled cake. Allow it to set before serving.