Preheat oven to 350F/180C. Grease your bundt pan with butter and a little dusting of flour or use a nonstick baking spray. I use my nonstick Flexipan so there’s no need for any spray or grease.
Beat or whisk the eggs until combined. If you’re using a mixer, increase the speed to medium and then slowly add the sugar until the mixture has become smooth.
Once the mixture is smooth, stop the mixer and add the rest of the ingredients – sour cream, oil, lemon juice, lemon zest and vanilla – and beat or whisk just until well blended.