Lemon Poppy Seed Bundt Cake

Old fashioned and no store mixes. Inexpensive, keeps well, wonderful lemon taste.

• Ready In: 1 hr 5 mins
• Serves: 16
• Yields: 1 cake

Ingredients

• 2 3⁄4 cups flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup butter or 1  cup margarine
• 1 3⁄4 cups sugar
• 4  eggs
• 4  tablespoons lemon juice
• 1  tablespoon lemon zest
• 1  teaspoon vanilla extract
• 1  cup yogurt
• 1⁄4 cup poppy seed
•  glaze, 1
• 1⁄2 cup water
• 1⁄2 cup sugar
• 1⁄2 cup lemon juice
•  glaze, 2
• 1 1⁄2 cups confectioners' sugar
• 8 -10  teaspoons lemon juice, depends on consistency
•  lemon zest and poppy seed

Directions

1. 1.Heat oven to 350°F Butter a 12-cup bundt pan.
2. 2.In a large bowl, whisk together flour, baking powder, baking soda, salt, and the 1/4 cup poppy seeds. Set aside.
3. 3.In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with yogurt. Beat for 2 minutes. Spoon into prepared pan.
4. 4.Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
5. 5.Glaze1 cook glaze 1 ingredients together in small pan unitl syrupy. Pour over cooling cake to soak in,.
6. 6.Glaze 2: in a small bowl, mix together confectioners' sugar, lemon juice until smooth. Drizzle over top of cake and let it roll down the sides. Decorate with lemon zest or poppy seeds.