Lemon Poppy Seed Bundt Cake w/Lemon Syrup Glaze
2 large eggs, plus one egg yolk, at room temperature
3/4 cup sour cream or non-fat Greek yogurt
1 1/2 tsp. vanilla
2 Tbsp. lemon juice
2 1/2 cups cake flour
1 1/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 Tbsp. lemon zest
1/3 cup poppy seeds
1 3/4 sticks unsalted butter, room temperature (14 Tbsp.)
Lemon Syrup Glaze: 1/2 cup sugar; 1 tsp. lemon zest; 6 Tbsp. lemon juice
Preheat oven to 350 degrees. Prepare bundt pan by greasing and flouring.
In a medium bowl, whisk the eggs, egg yolk, 1/4 cup sour cream, vanilla and lemon juice, until just combined.
In a large bowl, combine the dry ingredients and mix well: flour, sugar, baking powder, baking soda, salt, lemon zest and poppy seeds. Add the butter and remaining 1/2 cup of sour cream and mix on low speed for 30 seconds. Increase the speed to medium and beat another 1 1/2 minutes until the mixture is light in color, making sure to keep the sides of the bowl scraped.
Gradually add the egg mixture, half at a time, beating 30 seconds after each addition. Pour the batter into prepared bundt pan and spread evenly. Bake 45-55 minutes until the cake tests done. Make the lemon syrup just before the cake is done.
For lemon glaze: In a small saucepan: Heat the sugar, zest and lemon juice, stirring until the sugar is dissolved. Do not boil. Immediately when the cake comes out of the oven, place on a cooling rack. Poke holes into the bottom of the cake with a skewer and brush on about 1/3 of the syrup. Let the cake cool 10 min. Invert it to turn it out of the pan. Brush with the remaining syrup. Cool before serving.