Lemon-Poppy Seed Bundt Cake

• Cake:
• 1 1/4 cups granulated sugar
• 6 tablespoons unsalted butter, softened
• 1/4 cup canola oil
• 2 large eggs
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 10 ounce cake flour (about 2 1/2 cups)
• 1/4 cup poppy seeds
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup 1% low-fat buttermilk
• Baking spray with flour
• Glaze:
• 1 tablespoon unsalted butter
• 1 cup powdered sugar
• 3 to 4 teaspoons fresh lemon juice
• Grated lemon rind (optional)

1. Preheat oven to 350u0b0.
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). 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. Combine flour and next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
3. Spoon batter into 12-cup Bundt pan coated with baking spray. Bake at 350u0b0 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.
4. 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.
5. Spoon glaze over cake. Sprinkle with grated lemon rind, if desired. Cool completely before slicing.

sugar, unsalted butter, canola oil, eggs, lemon rind, lemon juice, vanilla, cake flour, poppy seeds, baking powder, baking soda, salt, buttermilk, baking spray with, unsalted butter, powdered sugar, lemon juice, lemon rind

Taken from www.myrecipes.com/recipe/lemon-poppy-seed-bundt-cake (may not work)