Lemon Poppy Seed Bundt Cake

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 1/4 cup poppy seeds
• 1 1/2 cups unsalted butter, softened
• 2 cups sugar
• 3 tablespoons lemon zest
• 4 large eggs, at room temperature
• 1/4 cup lemon juice
• 1 cup buttermilk
• 1/2 cup lemon juice
• 1/2 cup sugar
• 1 1/2 cups powdered sugar
• 2 tablespoons lemon juice
• 1 to 2 tablespoons milk
• Pinch of kosher salt

Directions

1. Set a rack in the middle of the oven, then heat the oven to 350 degrees F. Coat every curve of a 10-cup bundt pan thoroughly with baking spray.
2. Add the poppy seeds, salt, baking soda, baking powder, and flour to a large mixing bowl, then whisk until evenly combined.
3. Using a stand mixer, beat the butter until it looks smooth and creamy. Add the sugar with the lemon zest, then beat for 3 to 4 minutes, stopping when the mixture is light in color and fluffy. Scrape the bowl, then mix in the eggs 1 at a time, scraping again after each egg goes in.
4. In a measuring cup, stir together the lemon juice and buttermilk. Turn the mixer to medium-low and add a third of the flour mixture, then a third of the milk mixture. Repeat the alternating additions of flour and milk, pausing to scrape the bowl whenever it needs a little help.
5. Transfer the batter to the prepared pan and smooth the surface. Gently bump the filled pan against the counter a few times so the batter works its way into the details of the pan.
6. Bake on the center rack of the hot oven for 60 to 75 minutes, until a toothpick poked into the middle comes away clean and a gentle press on the top springs back.
7. Take the cake out of the oven and leave it in the pan for 15 minutes. Turn it out onto a wire rack while it is still warm.
8. As the cake rests in the pan, prepare the lemon syrup. Add the sugar and lemon juice to a saucepan and set it over high heat. Bring the mixture to a boil and cook just until the sugar dissolves, then take the pan off the heat.
9. Brush all of the syrup onto the warm, unmolded cake. Use the full amount, then let the cake cool all the way before icing it.
10. For the icing, whisk together the powdered sugar and lemon juice, then whisk in 1 tablespoon of the milk and the salt. Add more milk if you need it, whisking until the icing can be poured but still leaves a ribbon on top.
11. Spoon the icing over the cooled cake. Glazed or plain, the cake keeps well for 3 days when wrapped in plastic and kept at room temperature. If it is glazed, wait until the glaze feels dry before wrapping it.