Poppy Seed Cake with Lemon Glaze

Ingredients for Cake:

3/4 cup butter, softened at room temperature

4 eggs, at room temperature

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/4 cup poppy seeds (about 1 ounce)

1 carton (8 ounces) sour cream

Directions for Cake:

Preheat oven to 350 degrees. Grease and flour 10" fluted tube pan; set aside.

In medium bowl, combine flour, baking soda, and salt; set aside. In large mixing bowl, beat butter on medium speed for 30 seconds. Gradually beat in sugar. Beat in eggs and poppy seeds. Alternately add flour mixture and sour cream to butter mixture; beat on low speed after each addition just until combined. Spread evenly in prepared pan.

Bake 40-45 minutes or until wooden pick inserted near center comes out clean. Cool in pan on rack for 10 minutes. Remove and invert cake on rack; poke all over with fork tines. Brush glaze over the cake. Serve immediately or cover and refrigerate.

Ingredients for Lemon Glaze:

1/4 cup sugar

1/4 cup lemon juice

2 tablespoons butter

Directions for Glaze:

Heat all three ingredients together in saucepan over medium-high heat until butter is melted and sugar is dissolved.