Poppy Seed Cake With Lemon Glaze And Strawberries

• 3 1/2 C flour
• 1 t baking powder
• Scant 1 t baking soda
• 1/2 t salt
• 2 sticks unsalted butter (1/2 lb.)
• 2 C sugar
• 4 eggs
• 1 1/4 C buttermilk
• Rind of 2 lemons, zested or grated fine
• 1/2 C fresh poppy seeds
• For the glaze:
• Juice of 2 lemons
• 2/3 C sugar
• Optional Garnish:
• Fresh strawberries, washed, hulled, and sliced (leave 2-3 perfect berries)
• Whipped cream
• Fresh mint

1. 1. Preheat oven to 350. Prepare a bundt or tube pan by greasing and flouring.
2. 2. Combine dry ingredients in small bowl. Set aside.
3. 3. Beat butter and sugar with an electric mixer until creamy and smooth, scraping the bowl from time to time to ensure complete mixing.
4. Add eggs one at a time, beating well after each addition.
5. Add 1/3 of the flour mixture and 1/3 of the butermilk and mix until the flour is just incorporated.
6. Repeat twice more, adding the rind with the last bit of buttermilk, scrape down the sides of the mixing bowl, and mix until the batter is smooth.
7. 4. Bake in the center of the oven for 40-50 minutes until lightly browned and a toothpick inserted in the center comes out clean.
8. Cool on a rack for about 1/2 hour and invert onto serving plate.
9. 5. Mix the glaze ingredients together and brush onto the cake while it is still warm.
10. 6. Garnish with berries on the side, or use them to fill the hole in the center of the cake.

flour, baking powder, baking soda, salt, butter, sugar, eggs, buttermilk, lemons, poppy seeds, lemons, sugar, fresh strawberries, cream, fresh mint

Taken from www.epicurious.com/recipes/member/views/poppy-seed-cake-with-lemon-glaze-and-strawberries-50094918 (may not work)