Glazed Lemon Poppy Seed Cake

Ingredients

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

Directions

1. 1

   Preheat oven to 350 degrees. Butter and flour 12-cup Bundt pan.

2. 2

   Combine flour, baking powder, soda, and salt; set aside.

3. 3

   With mixer at high speed beat butter until fluffy, about 2 minutes. Beat in granulated sugar until fluffy. Reduce speed to medium; beat in eggs, one at a time, until combined, about 3 minutes. Reduce speed to low; beat in 1/2 cup lemon juice and zest. Beat in flour mixture alternately with buttermilk until combined; stir in poppy seeds. Increase speed to high; beat 1 minute. Pour into pan.

4. 4

   Bake until toothpick inserted into center comes out clean, about 1 hour. Run knife between cake and pan to loosen; cool in pan on rack 25 minutes. Remove from pan; cool completely on rack.

5. 5

   Combine confectioners' sugar with remaining lemon juice. Pour over cake. Just before serving, fill center with berries.