1 c. softened butter
2 c. sugar
4 eggs
3 c. flour
1/4 tsp. baking soda
1 c. sour cream
1 tbsp. poppy seed
2 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. fresh grated lemon peel

Preheat oven to 325 degrees. Cream butter; beat in sugar. Add eggs, 1 at a time, beating after each. In separate bowl, mix flour and baking soda. Stir 1/4 of flour mixture into butter mixture. Add sour cream and then remaining flour mixture. Mix in remaining ingredients. Spoon into greased bundt pan and bake 60 to 65 minutes (until toothpick comes out clean). Cool 10 minutes and turn cake out on wire rack to cool. Drizzle with Lemon Glaze.

LEMON GLAZE:

1 1/2 c. confectioners' sugar
2 tbsp. + 1 tsp. water
1/2 tsp. lemon extract

Combine ingredients and mix until smooth.