Lemon poppyseed cake with lemon vanilla glaze

I leave for work at 6:30 every morning, so all I had was this little bit of morning light to photograph this beautiful cake. It was then promptly taken into work for Manager Emily and Heather. Manager Heather consequently took it home to Boyfriend Finn who, by direct quote, called this cake "Maybe the best I've ever eaten. And I'm not one for hyperbole." Cool I won. Heh heh.

For the cake:

3 cups all-purpose flour
2 1/4 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
4 1/2 tablespoons poppyseeds
1/2 cup confectioner's sugar
1 teaspoon salt
1 stick plus 1 tablespoon unsalted butter, softened
1 1/2 cups milk
3 eggs
1 tablespoons vanilla extract
zest and juice of 2 lemons

Preheat oven to 325°F. In a large bowl, mix flour, baking powder, baking soda, and salt. In a second bowl, mix butter, milk, eggs, sugar, and vanilla extract. Pour wet ingredients into dry ingredients, and stir until mixed. Add poppyseed and the juice and zest of one lemon, stirring until just combined. Pour the mixture into a large, greased bundt-pan. Bake for roughly 35 minutes, until a knife comes out clean when inserted into the cake.

While baking, mix together the zest and juice of another lemon with the 1/2 cup of confectioner's sugar. (this amount is very variable depending on how much juice you get from your lemon, so add more confectioner's sugar if you want a thicker glaze, or water for a thinner consistency).

Once the cake is cooled, turn it upside down and pour the glaze over the cake. Serve warm or cold!