This cake is great with a glaze or without and can also be made into muffins.
Heat the oven to 325 F.
In a bowl, mix 2 C all purpose flour with 2 tsp of baking powder and 1 tsp salt.
In a separate bowl, soften or melt 1 C butter (unsalted) and cream together with 2 C granulated white sugar until light and fluffy. Beat in 3 eggs, one at a time. Add zest of one lemon and a little lemon extract. Add a couple tablespoons poppy seeds. Slowly mix in 1 C sour cream, alternating with the flour mixture. Pour batter into a greased bundt pan or muffin tins. Bake 1 hr for a cake, and for the muffins, when an inserted toothpick comes out clean.
Blend 2-3C confectioners sugar with 1 tbsp soft butter and 1 tbsp fresh lemon juice. Pour over cooled cake.