by Cindy Rahe
1 Prepare the pan: Set your oven to 350°F and place a rack in the center. Liberally coat a 10-cup bundt pan with baking spray.
2 Combine the dry ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and poppy seeds until evenly mixed.
3 Prepare the batter: In the bowl of a stand mixer, beat the butter until smooth and creamy. Add the granulated sugar and lemon zest, then beat on medium speed for 3 to 4 minutes until the mixture is pale and fluffy. Scrape down the sides, then add the eggs one at a time, scraping after each addition.
In a liquid measuring cup, stir together the lemon juice and milk. With the mixer on medium-low, add about one-third of the flour mixture, then one-third of the milk mixture. Continue alternating additions, scraping the bowl as needed.
4 Bake the cake: Transfer the batter into the prepared pan and smooth the top. Tap the pan firmly on the counter a few times to help the batter settle into all the crevices.
Bake on the center rack for 60 to 75 minutes, until a toothpick inserted in the middle comes out clean and the top springs back when lightly pressed.
5 Let the cake cool: Remove the cake from the oven and let it rest in the pan for 15 minutes. Then invert it onto a wire rack to continue cooling; the cake should still be warm at this point.
6 Create the lemon syrup and brush it onto the cake: While the cake is cooling in the pan, prepare the lemon syrup. In a small saucepan, combine lemon juice and sugar and bring to a boil over high heat. Boil until the sugar is fully dissolved.
Take the saucepan off the heat and brush the syrup over the still-warm, unmolded cake. Use all of the syrup. Allow the cake to cool completely before unmolding (if still in the pan) and icing.
6 Add the final glaze: For the glaze, whisk together powdered sugar and lemon juice, then add 1 tablespoon of milk and a pinch of salt. Whisk in additional milk, a teaspoon at a time, until the glaze is pourable but still forms a ribbon when drizzled.
Spoon the glaze over the cooled, unmolded cake. This cake keeps well at room temperature, either glazed or unglazed, wrapped in plastic for up to 3 days. (If glazed, allow the glaze to set until dry to the touch before wrapping.)
simplyrecipes.com
