Preheat oven to 350°F. Generously grease and flour a Bundt or tube pan. Set aside.
In a medium mixing bowl whisk together the flour, salt, baking powder and baking soda. Set aside.
In a small food processor combine ¼ cup of the granulated sugar with the lemon zest. Pulse or process until the zest is incorporated and the sugar has turned pale yellow.
In a large mixing bowl combine the lemon sugar, all remaining granulated sugar and the butter. Beat with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl with a spatula as needed.
Add the eggs, one at a time, blending on medium-low speed just until the yolk disappears before adding another. Scrape down the sides and bottom of the bowl and blend again for a few seconds.
In a 2-cup measuring cup with a spout, combine the vanilla, sour cream and lemon juice. Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Pour half the sour cream mixture into the batter and blend until smooth. Repeat by adding half the remaining flour, then all the remaining sour cream. Finally, add all remaining flour and beat on low just until blended. Scrape down the sides and bottom of the bowl and fold together one last time with a spatula.
Pour the batter into the prepared Bundt pan. Smooth the top and bake for 45-55 minutes or until a skewer comes out with no wet batter. Moist crumbs are okay. Don’t over-bake!