In a medium bowl, mix the all purpose flour, baking soda, baking powder, and salt.

In a separate bowl, using an electric mixer, whip the butter and sugar until creamy and fluffy. Fold in the lemon zest.

Add the eggs and mix on medium speed until incorporated, scraping the sides of the bowl down periodically with a rubber scraper.

Next, whisk in the vanilla, lemon juice, sour cream, and oil.

Once wet ingredients are fully incorporated and smooth, gradually add the flour mixture ½ cup at a time and mix until no clumps are present.

Let the cake batter sit while oven preheats to 350°. Generously grease the Bundt pan with cooking spray, butter or shortening.

Pour the batter into the prepared pan, evenly distributing the batter throughout the pan. Once filled, lift the pan 1-2 inches from the counter and drop on counter 2-3 times to release air bubbles in the cake and they float to the top.

Bake for 45 minutes, until a cake tester inserted in the center of the bundt cake comes out clean and cake is golden brown. Remove cake from the oven and let cake cool 10 minutes.

Place a wire rack over top of the baked bundt cake and flip cake over, releasing bundt cake from the pan. Let cake cool completely before glazing and decorating.c

In a saucepan over medium-low heat, mix the granulated sugar, water, and lemon juice until mixture comes to a simmer and sugar has dissolved.

Add the lemon slices, to the sugar mixture and let simmer until lemon wheels become translucent.

Remove candied lemons wheels from the lemon syrup and place on a sheet of parchment paper. Reserve the lemon syrup for pouring over the baked cake.

Allow lemon wheels to cool and dry before using them to decorate the glazed cake.

In a large bowl, whisk together 2 tablespoons of lemon juice and 1 cup of powdered sugar, once mixture has liquefied, gradually add powdered sugar, ½ cup at a time until desired glaze thickness is achieved.