Honey Sweetened Lemon Poppyseed Pound Cake

• 3 cups Whole White Wheat Flour
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Sea Salt
• 1/2 cups Butter
• 1/2 cups Sucanat (raw Sugar If Sucanat Is Not Available)
• 3 Eggs
• 3/4 cups Honey
• 1 cup Greek Yogurt
• 1 teaspoon Pure Vanilla Extract
• 1/3 cups Fresh Lemon Juice
• 1 Tablespoon Lemon, Rind
• 2 Tablespoons Poppyseeds
• FOR THE GLAZE:
• 3 ounces, fluid Cream Cheese
• 1 Tablespoon Honey
• 1 Tablespoon Milk

1. Preheat oven to 350u0b0F. Grease a bundt pan.
2. Mix flour, baking soda, and salt in a bowl and set aside.
3. Using a mixer on medium speed, beat butter until fluffy. Add sucanat and beat until well combined. Add 1 egg at a time, making sure each egg is completely combined before adding the next. Slowly beat in honey and yogurt. Add vanilla, lemon juice, rind and poppyseeds, speeding back up to medium as they combine.
4. Add dry ingredients, mix until just combined and no flour is left unabsorbed in order to not develop the gluten in the flour and toughen your cake.
5. Pour batter into your greased bundt pan and bake for 45 minutes, or until toothpick inserted in center comes out clean.
6. Let cake cool. While cooling, prepare the glaze. Whip cream cheese, honey and milk until smooth and fluffy. Drizzle over cooled cake and serve.

white wheat flour, baking soda, ubc, butter, sugar if, eggs, honey, greek yogurt, vanilla, lemon juice, lemon, poppyseeds, fluid cream cheese, honey, milk

Taken from tastykitchen.com/recipes/desserts/honey-sweetened-lemon-poppyseed-pound-cake/ (may not work)