Adapted from a recipe sent to me by Lorna, this recipe serves 8-10.
2 cups all-purpose unbleached white flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
1 tsp poppy seeds
1/4 lb (1 stick) butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 Tbsp lemon zest (the zest of 1 lemon)
1 cup (8 oz) sour cream
1 cup confectioners sugar
Juice of a whole lemon
1 Tbsp dry lemonade mix (I like Del's Lemonade, from Rhode Island)
Preheat oven to 350°F. (Note: if using a ceramic pan, do not preheat the oven.) Spray the inside of a small (5-cup) Bundt pan or loaf pan with baking spray, and set aside. If you're using a Bundt pan, roll a small piece of parchment paper, an inch or so taller than the pan; place the pan on a sheet pan, and insert the parchment paper in the hole. If the cake rises above the top of the pan, it won't slide down in the center.
In a mixing bowl, stir together the flour, baking powder, baking soda, salt and poppy seeds.
In the bowl of a Kitchenaid-type stand mixer, cream together the butter, granulated sugar, and the eggs, until the eggs turn light yellow. Stir in the vanilla extract and lemon zest. Add to the egg mixture, alternating, the dry ingredients and sour cream.
Pour the batter into the prepared pan. Note: the batter will be a bit stiff, so you won't be pouring as much as stuffing it into the pan.Bake at 350F for 45 minutes (if using a ceramic pan, place the pan in a cold oven, set to 350F, and bake for 60 minutes), or until a tester comes out clean.
Set the pan on a wire rack to cool for 15 minutes, then invert the pan and remove the cake. Let it cool completely on the wire rack.
In a small bowl, mix the confectioners sugar, lemonade mix and lemon juice. Drizzle over the cooled cake.
Serve, or wrap and freeze.