Tender and moist lemon poppy seed cake with a lemon butter glaze.
Preheat the oven to 325 degrees F. Spray your bundt pan (I use this one
In a medium size mixing bowl, combine the flour, baking powder, salt, lemon zest and poppy seeds. Whisk to combine. Set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar together on medium speed for about 2 to 3 minutes.
Add the egg whites, in three additions, making sure to mix well between each addition and scraping down the sides of the bowl.
Add the sour cream and mix.
With the mixer on low speed alternately add the flour mixture and the lemon juice to the butter mixture, starting and finishing with the flour mixture. Mix until combined.
Pour the batter into your prepared bundt pan. Bake for about 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
Let the cake cool in the bundt pan for at least 30 minutes before inverting onto a wire rack. Trying to remove the cake from the pan too quickly is usually what causes the cake to stick and fall apart. I left my cake in the pan for an hour before flipping it.
Combine all the ingredients in a mixing bowl and whisk until smooth.
Place the bundt cake on a cooling rack that is set on top of a cooking tray. Pour the glaze over the cake. Once you've used all the glaze, scoop the leftover glaze on the cookie sheet, back into a cup to pour over the cake again. You'll repeat this 3 to 4 times.
After you've coated the cake 3 to 4 times, place your bundt cake on a cake stand with a rim. Pour the glaze over the cake one more time. Now the cake will soak in the glaze a bit before serving.