Lemon Poppy-seed Cake

This lemon poppy-seed cake is delicious!  Here is the recipe:

Cake:

2 sticks of butter

1 cup sugar

1/2 cup sour cream

3 large eggs

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups cake flour

1 lemon

2 TBSP poppy seeds

1. Preheat oven to 350 degrees and grease a Bundt pan
2. Beat butter and sugar until creamy
3. Beat in the sour cream
4. Add eggs one at a time, beating well after each addition
5. Mix in the baking soda and salt
6. Stir in the flour
7. Grate the rind of the lemon into the batter and then cut the lemon in half crosswise and juice one half into the mixing bowl - be careful not to let any seeds fall in!
8. Stir in the poppy seeds
9. Pour the batter into greased pan, and bake until the cake is set and the top is light golden brown, about 40-45 minutes.  Do not overbake!

While the cake is baking, make the glaze.  Here is the recipe:

2 cups confectioners' sugar

4 TBSP melted butter

1 lemon

1. Put the sugar in a small bowl and add the melted butter
2. Grate in the rind of the lemon
3. Cut the lemon in half crosswise and gradually juice in both halves, stirring the whole time.  Watch out for those seeds!  Continue to add juice until creamy and smooth.

When the cake is done baking, allow to cool for 30 minutes.  Turn the cake out onto a serving plate and spread the glaze evenly over the top, allowing it to drip down over the sides.  

I found this recipe in a local newspaper a few years ago.  It is a Dave Lieberman recipe and it is SOOOO good!  I always get a lot of compliments when I make it and people always ask for the recipe.  You should try it, you'll love it!  It's a perfect spring recipe.  I made it recently for a political function and then again for Mother's Day.  It never lasts long!