I am not a fan of the poppyseed versions of lemon cakes. I remember they were really popular years ago. I much prefer a really "lemony" cake with a dense texture. If that is what you are hoping to achieve, here are a couple more that may be worth considering. Lemon Yogurt Cake 2006, Barefoot Contessa at Home, All Rights Reserved Ingredients 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole-milk yogurt 1 1/3 cups sugar, divided 3 extra-large eggs 2 teaspoons grated lemon zest (2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1/3 cup freshly squeezed lemon juice For the glaze: 1 cup confectioners' sugar 1/3 c confectioners sugar 2 tablespoons freshly squeezed lemon juice 1/3 c lemon juice Directions Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. Glazed Lemon Sour Cream Cake Posted by Beth4 04/10 From The California Cook cookbook Serves 8-10 Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream. Ingredients: 1-3/4 cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup unsalted butter at room temperature 1 cup sugar 3 large eggs at room temperature 1 Tablespoon minced lemon zest 2 teaspoons lemon extract 1 cup sour cream Glaze: 1-1/2 cups powdered sugar 1/2 cup strained fresh lemon juice 2 teaspoons finely chopped lemon zest Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside. 2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes. 3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze. 5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps. 6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure it�s absorbed as you pour. Let the cake come to room temperature. Linda

I have been making this recipe regularly since seeing it this past winter. I think it would easily adapt to a bundt pan. I use canned tart cherries that are very well drained and patted dry. I use light sour cream or Greek yogurt. Penzeys Cherry Muffins The cutest muffins around. Tasty too. Thank you Karen Reilly (story on page 16) for sharing. 2 3/4 Cups flour 4 eggs 1 tsp. baking soda 1/2-1 tsp. ALMOND EXTRACT 1/2 tsp. PURE VANILLA EXTRACT 1/2 tsp. salt 11/2 Cups sugar 11/2 Cups sour cream 11/2 Cups sour cherries (see note) 8 TB. (1 stick) butter, room temperature Preheat oven to 400�. Grease and flour muffin tin cups or line with paper muffin cups. Combine flour, soda and salt in a bowl and mix well. In a separate mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs, ALMOND and VANILLA EXTRACTS, sour cream and dry ingredients. Mix until just moistened (overmixing will make the muffins tough). Fold in the cherries. Fill the muffin cups about 2/3 full with batter. Bake at 400� for 20-25 minutes or until a toothpick comes out clean and the tops are lightly browned. Note: Sour cherries can usually be found frozen, canned or dried. If frozen or canned, drain off any juice before using. If dried, chop into smaller pieces and they taste great as well! Prep. time: 15 minutes Cooking time:20-25 minutes Yield: 24 Nutritional Information: Servings 24; Serving Size 1 muffin (62g); Calories 180; Calories from fat 60; Total fat 7g; Cholesterol 50mg; Sodium 150mg; Carbohydrate 25g; Dietary Fiber

I'm so glad you like them, Terri! They are decadent little suckers, aren't they?! ;-D For anyone else interested in these little gems, here is the recipe: Vanilla Bean Butter-Rum Poundcakes 1/2 cup unsalted butter, room temperature 1 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 vanilla bean 1-1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup buttermilk, room temperature Glaze 1/2 cup granulated sugar 1/4 cup butter 1-1/2 tablespoons water pinch of salt 2 tablespoons dark rum Preheat oven to 350 F. Butter and flour muffin tin. Cream butter in bowl of mixer. Slowly add sugar and beat for two minutes. Add eggs, one at a time, beating well after each addition of egg. Add vanilla extract. Split vanilla bean and scrape inside into batter. Reserve vanilla bean pod. Beat for approximately two more minutes, until batter is fluffy and creamy. Sift together flour, baking powder, baking soda, and salt. At low speed, add flour mixture alternately with buttermilk, ending with flour mixture. Pour batter into prepared pan, and bake for 30 - 35 minutes, or until golden and cake tester comes out clean. Remove pan to cooling rack set over baking sheet for 5 minutes. Remove cakes from pan to cooling rack. Poke several holes in each cake with thin skewer/ cake tester. Pour glaze slowly over cakes until cakes absorb glaze and glaze is used up. Serve when completely cooled. Make glaze: Put sugar, butter, water, vanilla pod, and salt to small saucepan. Stirring constantly, bring to boil. Reduce heat to low, and simmer for 5 minutes. Remove from heat and stir in rum. Remove pod when ready to pour over cakes. Lori Here is a link that might be useful: All That Splatters - Vanilla Bean Butter-Rum Poundcakes

Here's some for you: FRESH BANANA BUNDT CAKE WITH GLAZE 1/2 cup shortening 1 cup sugar 3 to 4 fresh Bananas, mashed 2 eggs 1 tsp. vanilla 2 cups flour 1 tsp. soda 1/2 tsp. salt 1 (8 oz.) container sour cream Mix all the ingredients well and pour into a greased Bundt pan. Bake at 350° F. for about 45 minutes, until golden brown and cake tests done. Icing: 1 box powdered sugar 4 tsp. water 1 tsp. rum flavoring or vanilla Mix and drizzle over cake. ORANGE BUNDT CAKE 8 Tblsp. (1 stick) sweet butter, softened 3/4 cup granulated sugar 2 eggs, separated Grated zest of 2 oranges 1-1/2 cups all-purpose flour 1-1/2 tsp. baking powder 1/4 tsp. soda 1/4 tsp. salt 1/4 cup fresh orange juice Preheat oven to 350 degrees F. Grease a 10-inch Bundt pan. Cream the butter and gradually add the sugar, beating until light. Beat in egg yolks, one at a time, and add orange zest. Sift the flour with baking powder, soda and salt. Add dry ingredients alternately with orange juice to the batter. Beat egg whites until stiff and fold into the batter. Pour batter into the prepared pan. Bake 30 to 35 minutes or until sides of cake shrink away from pan's edge and a cake tester inserted in the center comes out clean. Cool for 10 minutes in pan and unmold onto a rack and drizzle with orange glaze while warm. Cool before serving. Makes 8 to 10 servings. Orange Glaze: 1/2 cup fresh orange juice 1/4 cup granulated sugar Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms. SOUR CREAM PUMPKIN BUNDT CAKE Streusel: 1/2 cup packed brown sugar 1 tsp. ground cinnamon 1/4 tsp. ground allspice 2 tsp. butter or margarine Cake: 3 cups all-purpose flour 1 Tblsp. ground cinnamon 2 tsp. baking soda 1 tsp. salt 2 cups granulated sugar 1 cup (2 sticks) butter or margarine, softened 4 large eggs 1 cup canned pumpkin 1 cup (8 oz.) sour cream 2 tsp. vanilla extract Glaze (recipe follows) Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan. For streusel: Combine brown sugar, cinnamon, and allspice in a small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. For batter: Combine flour, cinnamon, baking soda, and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin, sour cream, and vanilla extract; mix well. Gradually beat in flour mixture. To assemble: Spoon half of batter into prepared pan. Sprinkle streusel over batter, now allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze. Makes 16 servings. For glaze: Combine 1-1/2 cups sifted powdered sugar and 2 to 3 Tblsp. orange juice or milk in small bowl; stir until smooth. From Libbys Pumpkin Test Kitchen. This is my personal favorite: BUTTER PECAN BUNDT CAKE 1 Butter Pecan cake mix 1 cup vegetable oil 1 cup water 4 eggs 1 can ready-to-spread Coconut pecan frosting 1 Tblsp. sugar Chopped pecan pieces Spray a Bundt or tube pan with cooking spray. Sprinkle the sugar in the pan, then sprinkle chopped pecans over this. Mix the cake mix, oil water, eggs and frosting, mixing well. Pour into Bundt pan, Bake at 350º F. for 50 minutes or until tester comes out clean. Cool in pan 10 minutes; turn out cake and cool completely. **While the cake was cooling I made a little icing to drizzle on top.** 1 cup powdered sugar 2 Tblsp. milk 1/2 tsp. rum extract Mix well and drizzle from a spoon onto cake. I've made this 3 times. The fist two times by the recipe, the second one seemed to be too moist and the batter a little thin. I made one last week and only used 3/4 cup water, and 3/4 cup oil. It turned out great! I always make it by the recipe, tweaks come later.. BTW it really doesn't need an icing. It is a keeper here. hope you like it. Posted by Kayce at Nanas Kitchen.