Preheat the oven to 325°F.

In a mixing bowl, stir together the dry ingredients (flour, baking powder, baking soda, and salt). Set aside.

Add the softened butter and sugar to another bowl. Beat using an electric mixer until creamed. Add the eggs, one at a time. Beat after each addition. Then, add the sour cream, lemon juice, lemon zest, and vanilla extract. Beat until completely combined.

Add one-third of the dry ingredients. Mix until combined using a spatula. Mix in half of the buttermilk and repeat with the next third of the dry ingredients and the remaining half of the buttermilk. Finally, stir in the remaining dry ingredients. Don’t overmix the batter, mix until no lumps of flour remain.

Grease a bundt pan using non-stick cooking spray. Then, transfer the lemon pound cake batter to the greased bundt pan. Spread evenly. Bake for 60-70 minutes or until ready. Check the readiness using a toothpick inserted in the center, if it comes out clean - lemon pound cake is ready.

While the cake is baking, prepare the soaking syrup. Cook the lemon juice, water, and sugar in a saucepan over medium heat until the sugar dissolves. Set aside.

When the cake is ready, remove it from the oven and let it cool for 10 minutes. Then, remove it from the bundt pan.

Poke holes all over the cake using a skewer or a toothpick and brush the lemon soaking syrup over the cake.

While the cake is cooling and soaking, prepare the lemon cream cheese frosting. In a bowl, whisk together cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract. When the cake is cooled completely, top it with frosting. Slice and enjoy!