Lemon Poppy Seed Bundt Cake 

1. Preheat oven to 325F (165C). Properly grease and flour a 10-Cup bundt pan of choice. I used this bundt pan.
2. In a large mixing bowl, add the flour, baking powder, baking soda and salt. Whisk ingredients together to combine.
3. In the bowl of a stand mixer or in a large mixing bowl, add the lemon zest and sugar. Use your fingertips or fork to incorporate/blend the lemon zest into the sugar. Once properly mixed, sugar will take on a pale yellow color and become fragrant with the scent of lemons. 
4. Cream the lemon sugar, butter and oil together in the bowl of a stand mixer fitted with paddle attachment or with an electric hand mixer at medium high speed until mixture takes on a pale yellow, fluffy appearance (about 3-4 minutes).
5. Mix in the vanilla extract and yogurt into butter mixture until fully incorporated, about 1 minute. Next, beat the eggs into wet batter one at a time. The previous egg should be fully incorporated into batter before the next egg is added and mixed in. 
6. Stop mixer and use a rubber spatula to scrape down the sides and base of the bowl to catch any unmixed ingredients.
7. Starting and ending with the flour mixture, mix half of the flour mixture into wet batter, followed by the lemon juice and ending with the remaining flour mixture at low speed, about 1-2 minutes.
8. Use a rubber spatula to scrape down the sides and base of the bowl before giving cake batter a final mix at medium speed for 30-60 seconds. This will help ensure a smooth, properly mixed batter.
9. Fold poppy seeds into lemon cake batter just until it is evenly distributed in batter.
10. Transfer lemon poppy seed bundt cake batter into prepared bundt pan and smooth out batter using the back of a spatula. Tap bundt pan against work surface 1-2 times to help spread batter into the folds of bundt pan.
11. Place bundt pan on a medium baking sheet and bake lemon poppy seed bundt cake batter for 60-70 minutes rotating the pan halfway through bake time. Lemon poppy seed bundt cake is ready when a toothpick inserted into the center of the cake comes out clean.
12. Allow lemon poppy seed bundt cake to cool in bundt pan for 10-15 minutes before inverting onto a cooling rack to cool to room temperature. Cake needs to be fully cooled before glaze is poured on. 

Lemon Glaze

1. In a large mixing bowl, add the powdered (confectioners’) sugar. Whisk in the heavy cream followed by 3 teaspoons of the lemon juice until a smooth, thick but pourable glaze is achieved. If glaze appears to be to thick, add and whisk in the remaining lemon juice 1/2 teaspoon at a time. (You may not need to use all of the remaining lemon juice. Just enough to achieve a thick but pourable glaze. I used 3 teaspoons of lemon juice in total.) 

Assembly

1. Place lemon poppy seed bundt cake on serving platter of choice and pour lemon glaze over the top to coat.
2. Garnish with fresh herbs or lemon zest, optional.