3/4 cup (180 mL) poppy seeds
1 1/2 cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
3/4 cup (180 mL) Butter, at room temperature
3/4 cup (180 mL) sugar
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) Sour Cream
1 cup (250 mL) icing sugar
1 tbsp (15 mL) finely grated lemon zest
Freshly squeezed lemon juice
Preheat oven to 350°F (180°C). Butter and flour an 8-cup (2 L) tube or bundt pan. Turn pan over and tap to remove excess flour.
Using a coffee grinder and working in batches, grind poppy seeds to a fine meal. Combine with flour and baking powder.
In a bowl, using an electric mixer, cream eggs, sugar, butter and vanilla at medium speed for 4 minutes or until pale yellow.
Add dry ingredients all at once and mix with a rubber spatula.
Add sour cream and mix gently. Pour batter into pan and bake in the middle of the oven until a paring knife inserted in the centre comes out clean, about 45 minutes.
Cool 10 minutes on a rack before removing cake from pan.
In a bowl, combine icing sugar and lemon zest. Add enough lemon juice to make a slightly pourable frosting.
Pour frosting over the cake and let it drip down the sides, using a knife or spatula, if necessary.