Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×5-inch loaf pan to prevent sticking.

Step 2: Prepare the Crunch Topping

In a small bowl, mix crushed vanilla wafers (or graham crackers), sugar, and melted butter. Stir until the crumbs are well coated. Set aside.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of ingredients.

Step 4: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. This step helps create a tender texture.

Step 5: Add the Eggs

Add eggs one at a time, beating well after each addition. This allows air to be incorporated into the batter, making the cake lighter.

Step 6: Incorporate the Wet Ingredients

Mix in the lemon zest, lemon juice, and vanilla extract. Slowly add the sour cream and whole milk, stirring until combined.

Step 7: Combine the Dry and Wet Mixtures

Gradually add the flour mixture to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake tender.

Step 8: Assemble the Cake

Pour half of the batter into the prepared pan. Sprinkle half of the crunch topping over the batter. Add the remaining batter and top with the rest of the crunch topping.

Step 9: Bake the Cake

Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack.

Step 10: Prepare the Lemon Glaze

In a bowl, whisk together powdered sugar, lemon juice, and heavy cream until smooth. Drizzle over the cooled cake for a beautiful finish.