Lemon Poppyseed Cake

2 1/4 c flour
1 1/8 c sugar
1 tsp salt
1 1/2 tbsp lemon zest
4 tbsp poppyseeds
1 1/3 c melted butter (2 sticks plus 5 1/3 tbsp)
5 eggs

3/4 c white sugar
3/4 c lemon juice

Preheat the oven to 350˚ F. Grease and flour a bundt pan Put all the dry ingredients together in bowl. Put all the wet ingredients in another bowl. Add bowl B to bowl A and mix up. Place in the greased pan. Place the greased pan in the oven. Bake for like an hour or so (toothpick-ready).

While the cake is baking, put the sugar and lemon juice in a sauce pan, and put over a low heat until dissolved, then let cool. Drizzle over the cake and let it soak up as much as possible. Let the cake rest for a few hours (overnight is good) in the fridge. Eat.

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