Recipe(tried): Lemon Glazed Poppy Seed Bundt Cake (repost)

This was originally posted on the Recipe Link by Gina/FL. This is only one of the many, many amazing recipes she gave us.
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Lemon Glazed Poppy Seed Bundt Cake
serves 12

2 1/2 cups cake flour
1/2 Tbsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/3 cup poppy seeds
1 Tbsp. grated lemon zest (from 2 lemons)
3 sticks (1 1/2 cups) butter, room temp.
1 1/2 cups sugar
5 large eggs
2 tsp. vanilla extract
3/4 cup sour cream, room temp.

Lemon Glaze:
1/2 cup sugar
1/2 cup lemon juice (from 2 lemons)

Preheat the oven to 350. Grease a bundt pan and set aside.

Sift the flour and all dry ingredients together in a bowl. Add the poppy seeds and zest stirring to combine well. Set aside.

Cream the butter and sugar in another bowl til very fluffy. Add the eggs, one at a time. Beat well after each one. Beat in the vanilla. Spoon in the flour mixture and mix til smooth. Pour batter into prepared bundt pan and bake for 1 hour. Cool in the pan on wire rack for about 20 minutes.

Prepare the glaze by combining the sugar and lemon juice in a small saucepan. Heat til sugar dissolves and mixture comes to a boil. Remove from heat. Unmold the cake onto a rack set over aluminum paper to catch the drippings of the galze. Pour half of the boiling syrup evenly over the cake while it is still hot. Brush the remaining syrup onto the sides. Allow to cool completely and serve at room temperature.