Lemon Bundt Cake with Berry Rhubarb Glaze

Name: Lemon Bundt Cake with Berry Rhubarb Glaze
Ingredients: 3 1/4 cups cake flour, sifted; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 3/4 cup sour cream; Finely grated zest from 1 lemon; 1/4 cup lemon juice; 2 tablespoons pure vanilla extract; 4 large eggs; 2 1/4 cups sugar; 3/4 cup vegetable oil; 1 1/2 cups fresh or frozen finely chopped rhubarb (thawed), about 6 ounces; 1 cup (about a 12-ounce jar) red berry jam (such, strawberry, red current, lingonberry or seedless red raspberry); 1 to 2 tablespoons water; Pinch fine salt; 1/2 teaspoon pure vanilla extract