Preheat oven to 350 degrees. Use shortening to grease your bundt pan really well, making sure to get in all the crevices. Then, flour the pan. Set aside.

Zest your lemons. Add the zest to a mixing bowl with the sugar. Whisk until well combined. Add the softened butter and mix until everything is creamed together - and is light and fluffy. Add the vanilla and eggs and mix. Add the milk and lemon juice and mix until combined.

In another mixing bowl, whisk together the flour, baking powder, salt and poppy seeds. Gradually add the flour mixture into the wet mixture, mixing between each addition. I usually do this in thirds.

Bake for about 55 minutes, or until the top is golden brown and a toothpick inserted comes out clean (there will probably be some crumbs but they shouldn't be batter-like or wet). Let cool for 10 minutes and then run a knife around the edge of your pan before turning the lemon poppyseed bundt cake out onto a cooling rack. Let cool for 15-20 more minutes before pouring the glaze on.

While the cake is cooling, make the glaze. Whisk together all the glaze ingredients and adjust amounts until you have your desired taste and texture. Pour over the cake and sprinkle some extra lemon zest on top!