• Preheat oven to 350 degrees F. Grease and flour a 9-10 cup bundt cake pan.

How to Make a Lemon Poppyseed Bundt Cake

• In a medium bowl, sift together the flour, baking powder, and salt.
• In a large bowl, whisk together sour cream, sugar, eggs, lemon zest, oil, poppy seeds, vanilla, and lemon extract.
• Add the flour mixture to the egg mixture. Stir until combined.
• Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool for 5-10 minutes before turning onto a wire rack to finish cooling.

Lemon Soaking Syrup

• While the cake is baking, juice 2 large lemons. Add ½ cup lemon juice and ½ cup sugar to a small pan. Heat on medium heat until all the sugar is dissolved and the liquid is smooth. Set aside to cool.
• Transfer the bundt cake to a wire rack. Use a pastry brush to liberally brush the lemon soaking-syrup onto the bundt cake. Let the cake cool to room tempreture and then transfer the cake to a cake stand or decorative platter.

Finishing the Bundt Cake

• Make the glaze by whisking together the powdered sugar, lemon juice, lemon extract and vanilla extract. Add more lemon juice if necessary to reach your desired consistency. (When you lift the whisk out of the glaze, the glaze should take just a moment to melt back into the glaze). You want a pretty thick glaze. It shouldn't be runny but more of the consistency of glue.
• Drizzle the glaze over the cake and let it set up. You can add a few poppyseeds to the wet glaze if desired, Sprinkles are also a fun addition. Slice into 10-12 pieces to serve.
• Serve wit a dollop of whipped cream and some fresh raspberries. Enjoy!