This recipe is a twist on the classic lemon poppy seed cake, as it is baked in a bundt pan for a beautiful presentation. The cake is made with a combination of all-purpose flour and almond flour, which gives it a nutty flavor and a tender crumb. The lemon flavor comes from both fresh lemon juice and lemon zest, and the poppy seeds add a delightful crunch. The cake is finished with a simple glaze made from powdered sugar, lemon juice, and milk. This cake is perfect for a special occasion or a weekend brunch.
