My hubby loves lemon and so every yer on his birthday I make him a lemon poppy seed dump cake.
3 cups unbleached all-purpose flour
2 cups granulated sugar
1 tablespoon poppy seeds
1 cup salted butter, softened
1 cup buttermilk
4 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
Lemon zest of two large lemons
Juice of two large lemons
Dump everything in a mixing bowl. Mix well. Bake in a prepared Bundt pan in a 325-degree oven for 1 hour.
While the cake is baking, prepare the icing:
The icing is simply a mixture of fresh lemon juice and powdered sugar. I use approximately one cup of powdered sugar and the juice of one lemon. If icing is too wet, add more powdered sugar until you achieve a drizzling consistency. Pour over cake. Let cool.