LEMON POPPY SEED CAKE

Dry ingredients:
2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
zest of 1 lemon

Wet ingredients:
1/2 cup sour cream
3.5 tablespoons lemon juice
1/4 teaspoon lemon oil
4 eggs
6 tablespoons melted butter

3 tablespoons poppy seeds
boiling water

Frosting:
1 tablespoon lemon juice
1/2 cup powder sugar

1 bundt cake pan buttered and floured.
Preheat the oven to 350°F. Place the poppy seeds in a cup, pour boiling water over them, and let stand for 2 minutes. Drain over a fine sieve, let cool.
Place all of the dry ingredients and the poppy seeds in a bowl of a mixer, stir to mix. Place all wet ingredients in a smaller container and mix with a fork to combine thoroughly. With the mixer equipped with a paddle and running on low, add the liquid in a slow stream to the dry ingredients, when mixed turn on high for 30 seconds. Pour into the prepared pan, and bake 60 minutes until the wooden skewer comes out clean (210°F on the cooking thermometer inserted into the center of the cake). Remove from oven and reverse onto a cookie rack after 5 minutes.
Make frosting by stirring the lemon juice and powdered sugar in a small cup until combined. Place the cake on the rack over a cookie sheet to catch the drippings and pour the frosting in swirls over the top of the cake. Let cool.