Preheat the oven to 325 degrees F. Grease and flour a 12-cup Bundt pan very well.
In a medium bowl, mix together the flour, cornmeal, baking soda, and salt together. Set aside.
Beat the butter, sugar, and lemon zest until light and fluffy.
Beat in the eggs one at a time, then beat for an additional 2 minutes.
Stir together the lemon juice and sour cream together.
Alternate adding the flour (in three additions) and sour cream (in two additions) to the butter mixture.
Pour the batter into the Bundt pan and bake for about 50 - 65 minutes, or until a nice golden brown and a toothpick inserted in the middle comes out clean. The cake should pull away from the sides of the pan slightly.
Allow to cool in the pan for about 30 minutes. Tap the pan against the side of the counter a few times on every side to help loosen the cake. Carefully turn out onto a wire rack and tap out the cake.
As soon as the cake is on the wire rack, add the lemon and sugar together for the syrup in a small saucepan and heat until the sugar is dissolved and slightly thickened. Pour the syrup over the cake while it is still hot. Allow to cool completely.
Mix together the powdered sugar and lemon juice for the icing and drizzle over the now cooled cake. Mix together the lemon zest and granulated sugar for the topping and spread over the top of the cake and icing.