In a large mixing bowl, whisk together all of the dry ingredients and then set them aside.
In the bowl of a stand mixer fitted with the paddle attachment, or by using a handheld mixer in a large mixing bowl, beat the butter, coconut oil, and sugar until the mixture becomes light and fluffy.
Gradually add the eggs one at a time, followed by the vanilla extract. Slowly incorporate the lemon juice and lemon zest.
Alternately combine the flour mixture and the sour cream into the wet ingredients, mixing until just combined. Be careful not to overmix.
Thoroughly coat a 10-inch bundt pan with non-stick cooking spray. Transfer the batter into the prepared bundt pan, ensuring an even distribution.
For the lemon glaze, mix the powdered sugar with a few tablespoons of freshly squeezed lemon juice until a smooth consistency is achieved.
Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the cake comes out clean.
Once out of the oven, allow the cake to cool in the pan on a wire rack for 30 minutes. Afterward, invert the cake onto the wire rack to complete the cooling process.
Pour the lemon glaze over the cooled cake.
Now, it's time to savor and enjoy your delicious creation!
