Ingredients

• 2 sticks butter, softened to room temperature, plus more for coating cake pan

• 2 cups sugar

• 4 eggs

• 1 teaspoon vanilla extract

• ¼ cup freshly squeezed lemon juice (~juice of 2 lemons)

• Zest of 4 lemons (~4 tablespoons)

• 3 cups flour, sifted, plus more for coating bundt pan

• 2 teaspoons baking powder

• 3 tablespoons poppy seeds

• 1 cup buttermilk

For the glaze

• 1 scant cup powdered sugar

• 1 to 3 tablespoons freshly squeezed lemon juice

Steps

1. Preheat the oven to 350 degrees Fahrenheit

2. Thoroughly grease a 10-cup bundt pan with some butter all over the pan

3. Then add some flour to the buttered pan and shake to coat the flour all over the pan as well and set to the side

4. In the bowl of a stand mixer, add 2 sticks of softened butter and 2 cups of sugar

5. Use the paddle attachment to cream the butter with the sugar until blended and creamy

6. Add 4 eggs, one at a time, beating well between each addition

   1. Use a rubber spatula to scrape down the sides of the bowl as needed

7. Add 1 teaspoon of vanilla extract,  ¼ cup of freshly squeezed lemon juice, and the zest of 4 lemons to the batter and mix until combined

8. In a separate bowl, add 3 cups of sifted all purpose flour (sift the flour, then measure by spooning it into a measuring cup being sure to not pack down the flour and leveling it off at the top with the back of a knife), 2 teaspoons of baking powder, and 3 tablespoons of poppy seeds. Whisk to combine

9. With the mixer running on low speed, gradually add the flour mixture to the batter, a little at a time, alternating by pouring in 1 cup of buttermilk until the flour and buttermilk is all incorporated with the batter

   1. Do not overmix the batter though

10. Pour the cake batter into the prepared buttered and floured bundt pan

11. Bake the bundt cake in the oven at 350 degrees Fahrenheit to 55 to 65 minutes or until when a toothpick inserted into the center of the cake comes out clean

12. Remove the cake from the oven and allow to cool for at least 30 minutes while sitting in the bundt pan

13. As the cake is cooling, prepare the glaze by mixing 1 cup of powdered sugar with 1 to 3 tablespoons of lemon juice in a small bowl

    1. Add the lemon juice a tablespoon at a time, stirring well between each addition. The more lemon juice you add, the runnier the glaze will be

14. After the bundt cake has cooled some, place a round flat dish on top of the bundt cake and while holding both the bundt pan and dish, carefully invert the bundt pan so the bundt cake flips and is on top of the plate

15. Spoon and drizzle the lemon glaze all over the top of the bundt cake

16. Cut a piece to serve and enjoy!

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