Preheat oven to 350˚F. Oil and flour a 12 cup Bundt pan or 8 mini-Bundt pans. Hint: Non-stick vegetable spray with flour or vanilla wafer crumbs work well.
Combine sugar, butter and vanilla then blend in eggs and sour cream; Mix well.
Add Sopaipilla gradually while mixing until batter is smooth.
Pour into prepared pan; for mini-Bundt pans, pour about 2/3 cup batter into each pan.
Bake about 40 to 45 minutes (20 to 23 minutes for mini-Bundt cakes) or until toothpick inserted into center comes out clean; remove from oven.
Remove cake(s) from pan immediately by carefully inverting onto wire rack. Cool completely; cooled cake can be dusted lightly with powdered sugar, glazed with Lemon Glaze and garnished with lemon zests or decorated with fresh fruit.
For lemon glaze; beat powered sugar, milk and vanilla until smooth.
Add lemon juice and just enough food coloring for a light yellow color; blend until uniform in color.
Evenly drizzle lemon glaze on cake.