1.Preheat oven to 325.

2. For the Cake: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Make sure to stop and scrape the bowl every minute or 2.

3. Add the eggs one at a time and beat well after each addition. Then beat in the lemon zest and vanilla.

4. In a medium bowl whisk together the flour, salt and baking soda.

5. With the mixer on low gradually add the flour mixture to the butter mixture. Alternate flour mixture with sour cream. Begin and end with the flour mixture. Beat until just combined and stop to make sure to scrape the side and bottom.

6. Spray the bundt(12 cup) pan liberally with baking spray then coat with sugar.

7. Pour 2/3 of the batter into the pan. Tap the pan on the counter 4 or 5 times to release the air bubbles. Do this on top of a dish towel so you do not damage your counter.

8. Using the back of a spoon make a well in the center of the batter and leave 1/2 in inch between the side of the pan and the well.

9. Stir together the fruit spread and 1/4 cup of the batter then gently spoon this into the well that you made with the back of the spoon.

10. Use a knife to gently swirl the fruit mixture. Then pour or spoon the remaining batter over the top of the and gently spread the mixture to cover the entire pan.

11. Bake the cake for 1 hour and 5 minutes or until a toothpick or a cake tester inserted into the center comes out clean.

12. Remove the cake from the oven, cool on wire rack for 15 minutes then invert on a wire wrack and let cool completely.

13. For the glaze. In a small bowl whisk together the powdered sugar, milk, lemon juice and vanilla until smooth. Pour or drizzle the glaze over the cooled cake. Let the glaze set before serving.

Store in an airtight container for 3 days or freeze for 1 month(without the glaze)