Lemon Poppy Seed Cake



Cake:

2 1/2 cups all purpose flour

1/2 TBSP baking powder

3/4 tsp salt

1/2 tsp baking soda

1/3 cup poppy seeds

1 TBSP butter, room temp

1 1/2 cups sugar

5 large eggs

2 tsp lemon juice

3/4 cup sour cream, room temperature

Lemon Glaze:

1/2 cup sugar

1/2 cup lemon juice

Preheat the oven to 350 degrees.  Grease and flour a bundt pan and set aside.

Sift the flour and all dry ingredients together in a bowl.  Add the poppy seeds and zest, stirring to combine well.  Set aside. 

Cream the butter and sugar in another bowl until very flourry.  Add the eggs, one at a time.  Beat well after each one.  Beat in the lemon juice.  Spoon in the flour mixture and mix until smooth.  Poor batter into prepared bundt pan and bake for 1 hour.  Cool in the pan on a wire rack for about 20 minutes then remove.

Prepare the glaze by combining the sugar and lemon juice in a small saucepan.  Beat until sugar dissolves and mixture comes to a boil.  Remove from heat.  Pour half of the boiling syrup evenly over the cake while it is still hot.  Brush the remaining syrup onto the sides.  Allow to cool completely and serve at room temperature.  Serves 12.