A dense lemon poppy seed Bundt cake, enriched with oats and drizzled with a sweet-tart lemon glaze.

Lemony Poppy Seed Cake

Cake:

2 1/4 cups all-purpose flour
1 1/2 cups quick oats
3 tablespoons poppy seeds
1 tablespoon baking powder

1 teaspoon salt
1/2 teaspoon baking soda

1 cup granulated sugar
3/4 cup butter, softened
1 tablespoon grated lemon peel
3 large eggs
1 1/2 cups milk

Lemon Glaze:
1 cup powdered sugar

1 tablespoon butter, melted
4 to 5 teaspoons fresh lemon juice
1/2 teaspoon grated lemon peel

1. Heat oven to 350°F (175°C). Grease and flour 12-cup Bundt® pan or 10-inch tube pan.
2. For Cake: Combine flour, oats, poppy seeds, baking powder, baking soda and salt in a medium bowl; set aside.
3. In a large bowl, beat sugar and butter in large bowl on medium speed of electric mixer until fluffy. Add lemon peel. Add eggs, one at a time, beating well after each.
4. Add 1/3 of flour mixture to sugar/butter mixture, mixing until blended. Add half of milk, mixing until blended. Continue flour mixture and milk alternately, mixing well after each addition. Pour into pan.
5. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack in pan 10 minutes; remove from pan. Cool completely on wire rack.
6. For Lemon Glaze: In a small bowl, mix all ingredients until smooth. Drizzle over cooled cake.

Makes 16 servings.