Preheat the oven to 325 degrees F
Crack the eggs into a separate bowl. Put the sifted flour, baking soda and salt together in a another bowl and combine with a whisk.
Place the sugar in the bowl of a stand mixer and zest the lemons on top of the sugar. Use your fingers to mix the lemon zest with the sugar. Juice the lemons until you have at least 1/4 cup of lemon juice.
Add the butter to the bowl and beat the butter, sugar and lemon zest on medium-high speed until the butter and sugar are fluffy about 8 minutes.
Scrape down the bowl. Add eggs one at time on low speed and then increase to medium until each egg is well incorporated. Stop the mixer after adding the first 3 eggs and scrape the bowl from the bottom to ensure the ingredients are well mixed. Add the remaining 3 eggs and scrape the down the after adding the last egg.
Add the lemon juice and mix on medium until well combined.
Add one-third of the dry ingredients and mix on low speed until well combined, but do not over mix. Add one-half of the sour cream and mix on medium speed until well combined. Add half of the remaining dry ingredients, then the rest of the sour cream. Add the remaining the dry ingredients and mix until just combined. Scrape the bottom of the bowl and mix on low speed for about 30 seconds.
Scoop the batter into the prepared bundt pan. Bake for 55-65 minutes until a skewer inserted in the center comes out clean.
Remove the cake from the oven and place it on a cake rack to cool. Cool the cake in the pan for 15-20 minutes and then invert it onto a cake rack. Allow it to cool completely before adding the lemon glaze.