Glazed Lemon Poppy Seed Cake

• 4 12 cups cake flour
• 1 12 teaspoons baking powder
• 1 teaspoon baking soda
• 34 teaspoon salt
• 1 14 cups butter, at room temperature
• 2 12 cups granulated sugar
• 5 eggs
• 12 cup fresh lemon juice
• 3 tablespoons fresh lemon juice
• 2 tablespoons grated lemon zest
• 1 13 cups buttermilk
• 2 tablespoons poppy seeds
• 1 12 cups confectioners' sugar
• 1 quart strawberry

1. Preheat oven to 350 degrees.
2. Butter and flour 12-cup Bundt pan.
3. Combine flour, baking powder, soda, and salt; set aside.
4. With mixer at high speed beat butter until fluffy, about 2 minutes.
5. Beat in granulated sugar until fluffy.
6. Reduce speed to medium; beat in eggs, one at a time, until combined, about 3 minutes.
7. Reduce speed to low; beat in 1/2 cup lemon juice and zest.
8. Beat in flour mixture alternately with buttermilk until combined; stir in poppy seeds.
9. Increase speed to high; beat 1 minute.
10. Pour into pan.
11. Bake until toothpick inserted into center comes out clean, about 1 hour.
12. Run knife between cake and pan to loosen; cool in pan on rack 25 minutes.
13. Remove from pan; cool completely on rack.
14. Combine confectioners' sugar with remaining lemon juice.
15. Pour over cake.
16. Just before serving, fill center with berries.

cake flour, baking powder, baking soda, salt, butter, sugar, eggs, lemon juice, lemon juice, lemon zest, buttermilk, poppy seeds, sugar, strawberry

Taken from www.food.com/recipe/glazed-lemon-poppy-seed-cake-294257 (may not work)