Preheat the oven to 325°F.

Mix the flour, baking powder, and baking soda in a medium bowl. Reserve.

In the bowl of your stand mixer with the paddle attachment, beat the butter and the cream cheese at medium speed until creamy, about 2 minutes.

Add the sugar and beat until light and fluffy, about 3 minutes.

Add the eggs, one at a time, and beat until well combined.

Add the vanilla extract and the lemon juice and beat.

Reduce the speed and add the flour mixture. Beat until blended and smooth.

Add the lemon zest and fold with a silicon spatula.

Spray a Bundt cake pan with baking spray.

Pour the batter into the prepared Bundt pan and bake for 55 minutes, until a toothpick inserted in the center of the pan comes out clean.

Transfer the cake pan to a cooling rack.

In the meantime, make the lemon syrup in a small bowl by combining the sugar and the lemon juice. Stir until the sugar dissolves completely.

With a bamboo skewer, poke the still-warm cake and drizzle half of the syrup with a spoon.

After 10 minutes, unmold the pan over the rack. Place the rack on a baking sheet, and brush the rest of the syrup.

Make the glaze by combining powdered sugar and lemon juice in a medium bowl. Add the lemon juice one tablespoon at a time. Whisk vigorously until a thick glaze is formed.

Drizzle the glaze on top of the cake. Let the glaze set, and transfer the cake to a cake plate.