Lemon Bundt Cake

Preheat oven to 325°
Prep the pan: Prepare your 10-12 cup bundt pan by spraying it heavily with baking spray. Make sure to get every single nook and cranny so that the cake doesn't stick. My favorite method is to spray using a baking spray like Baker's Joy. This is the method that works 100% of the time for me.
Mix Dry Ingredients: Combine flour, salt and baking powder and whisk until combined.
3 cups (360 g) All Purpose Flour, 1 tsp Salt, 1½ tsp Baking powder
Infuse the Sugar: In a large bowl, combine the sugar and the lemon zest together in a large bowl, and using your fingers, rub them together. This helps bring out the oils in the zest, which yields more flavor.
2 cups (400 g) granulated sugar, zest of 2 large lemons
Combine Wet Ingredients: To the sugar/zest bowl, add the lemon juice, melted butter and oil and mix using a spatula, then add the eggs one at a time making sure that the eggs are mixed after each addition. Then add the sour cream and mix until all is incorporated.
½ cup (113.5 g) unsalted butter, 1 stick, ½ cup (109 g) vegetable oil, ¼ cup (61 g) lemon juice, 3 large eggs, 1 cup (260 g) sour cream
Add the Dry Ingredients: To the wet batter, add the dry ingredients and mix until all is incorporated. Don't over mix.
Pour & Bake: Pour into the prepared bundt pan and bake for 50-60 minutes until a toothpick comes out clean.
Let the cake cool for 15 minutes before inverting on a wire rack. Let cool completely before adding glaze.