• Preheat oven to 350°F. Place the oven rack in the center position of the oven. Grease and flour a 10 cup bundt cake (see notes). Set aside
• In a medium size bowl whisk together the flour, baking powder, baking soda, and salt and poppy seeds. Set aside. 
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy about 2-3 minutes. Add in the eggs, one at a time. Beating well after each addition. Mix in the lemon zest, vanilla, lemon juice, and vegetable oil until thoroughly combined. 
• With the mixer on low, alternate adding the flour and sour cream, starting and ending with the flour. (Flour, sour cream, flour, sour cream, flour). Mix until JUST combined. Don’t overmix. The batter will be fairly thick.
• Pour the batter into the prepared bundt pan. Bake for 40-50 minutes. (Mine baked for 44 minutes). The cake is done when you insert a toothpick in the center of the cake and it comes out clean with a few moist crumbs on it but no wet batter.
• Remove from oven and cool on a wire rack for 10 minutes in the bundt pan. Then, remove from the pan and cool until just warm to the touch. Once warm to the touch, lightly cover the cake with plastic wrap and let it cool completely. (This little trick helps keep the cake moist! It's amazing!!)
•  Once cool, glaze with the lemon glaze.

Lemon Glaze

• Whisk all of the ingredients together until smooth. The consistency should be pourable but thick, almost like a thick syrup. Add more powdered sugar to thick it up, or more lemon juice to thin it out.