Lemon-Poppy Seed Bundt Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2.5 cups cake flour 
• 0.3 cup canola oil 
• 2 large eggs 
• 1.3 cups granulated sugar 
• 2 tablespoons juice of lemon fresh
• 3 teaspoons juice of lemon fresh
• 1 tablespoon lemon rind grated
• 1 cup buttermilk 1% low-fat
• 0.3 cup poppy seeds 
• 1 cup powdered sugar 
• 0.3 teaspoon salt 
• 1 tablespoon butter unsalted
• 6 tablespoons butter unsalted softened
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup
• kugelhopf pan

Directions

1. Preheat oven to 35
2. Place granulated sugar, 6 tablespoons butter, and oil in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
3. Add eggs, 1 at a time, beating well after each addition. Beat in 1 tablespoon lemon rind, 2 tablespoons lemon juice, and vanilla. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour and next 4 ingredients (through salt), stirring well with a whisk.
5. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
6. Spoon batter into 12-cup Bundt pan coated with baking spray.
7. Bake at 350 for 38 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Invert cake onto a plate.
8. To prepare glaze, combine 1 tablespoon butter, powdered sugar, and 3 teaspoons lemon juice in a medium bowl; stir until smooth, adding remaining 1 teaspoon lemon juice, if necessary, to reach drizzling consistency.
9. Spoon glaze over cake.
10. Sprinkle with grated lemon rind, if desired. Cool completely before slicing.