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.