Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch bundt pan.

In a mixing bowl, cream together the softened butter and sugar for about 5 minutes until light and fluffy.

Beat in the eggs one at a time, making sure to incorporate each egg fully.

Stir in the lemon juice, lemon zest, and lemon extract until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, beginning and ending with the flour mixture.

Mix until just combined, being careful not to overmix.

Pour the batter into the prepared bundt pan.

Bake in the preheated oven for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

To make the icing, in a bowl, beat together the sour cream and softened butter until smooth.

Gradually whisk in the powdered sugar until well combined.

Stir in the lemon juice and lemon zest.

Drizzle the icing over the cooled cake.

Refrigerate any leftover cake.