Ingredients:

• 1 cup sugar
• 2 tbsp grated lemon rind
• 1 cup unsalted butter, softened
• 4 large eggs
• ¼ cup lemon juice
• 2 cups all-purpose flour
• 2 ½ tbsp poppy seeds
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ cup sour cream

glaze:

• ½ cup icing sugar
• 2½ tbsp lemon juice

Directions:

1. Preheat oven to 325F.
2. Zest your lemons with a very fine cheese grater or lemon zester.
3. In a medium bowl, pinch sugar and lemon zest together with your fingertips, until the mixture is bright yellow.
4. Beat in softened butter until pale, then beat in eggs and lemon juice. In a separate bowl, combine dry ingredients.
5. Fold in flour mixture a little at a time, alternating with sour cream. Do not over-mix.
6. Pour into a 6-cup mini-bundt cake pan and bake for 28 to 30 minutes.
7. Let cool, and invert onto countertop or large tray. If your cakes are wobbly, slice off the bottoms in order to stabilize them.
8. In a small bowl, mix glaze by adding the lemon juice a little at a time.Drizzle over warm inverted cakes, serve and enjoy!

Source: The Bacon Eating Jewish Vegetarian