Lemon Poppy Seed Coffee Cake

Ingredients:

• 2 C butter, room temperature
• 1 1/2 C sugar
• 3 C flour
• 1 1/2 tsp baking powder
• 1 tsp salt
• 4 T poppy seeds
• 6 large eggs, room temperature
• 1/2 C milk
• 4 lemons, zest
• 1 T vanilla

Soaking syrup:

• 1/2 C fresh lemon juice
• 1/2 C sugar

Instructions:

1. Preheat oven to 350 deg.
2. Prepare a large bundt pan with spray grease.
3. Combine the butter and 1 1/2 C sugar together in a mixing bowl.  Cream together until light and fluffy.
4. Combine the flour, baking powder, salt, and poppy seeds together in a medium bowl and blend together, using a wire whisk.  Set aside.
5. Combine the eggs, milk, lemon zest, and vanilla together in a large measuring cup and blend well.  Set aside.
6. Scrape the sides of the butter/sugar mixing bowl down and add in 1/3 of the flour mixture.  Mix on low speed for 30 seconds.
7. Add in 1/3 of the egg mixture and blend on low for 30 seconds.
8. Alternate the addition of flour mixture and egg mixture, ending with the egg mixture, blending 30 seconds after every addition.  Blend until the batter is well combined, but not over mixed, about 30 seconds after the last addition of egg mixture.
9. Scoop the batter into the prepared bundt pan and gently tap the pan upon the table to help level off the top.  
10. Place in the center of the oven and bake for about 45 minutes or until a skewer comes out clean.