Lemon Poppy Seed Cake

0 Prep: Preheat oven to 350°F. Grease a 10 inch bundt cake pan generously with soft butter and dust with flour. Shake off excess flour and set aside.
1 Wet Ingredients: Using a hand mixer (or a stand mixer with paddle attachment), whisk butter at high speed until creamy. Add sugar and beat the mixture until very fluffy, scraping down the bowl in between, about [timer minutes=5]5 minutes[/timer]. Stir in lemon and orange zest. Add eggs, one at a time, while continuing to beat, about ½ minute per egg.
2 Batter: Combine flour, baking powder and salt in a mixing bowl. Whisk it into butter-sugar-egg mixture in 2 batches, beating at medium speed, and adding lemon juice and orange juice in between. Whisk in the poppy seeds at low speed until well incorporated. Then add almond flour in 2 batches.
3 Consistency: The batter should have a slow dropping consistency. Adjust the amount of juice needed accordingly. Tip: Each time, fold the flour in evenly and scrape the bottom of bowl to not miss any flour. But don't over mix the batter.
4 Bake: Transfer cake batter to the prepared bundt pan and bake in the center rack for about [timer minutes=45]45 to 60 minutes[/timer], until a cake tester inserted into the center comes out clean. Do not over-bake.
5 Cool: Remove the cake pan from the oven. Let it rest about [timer minutes=10]10 minutes[/timer] and invert the cake from the baking pan onto a cooling rack and let it cool completely before pouring the glaze.
6 Glaze: Top with lemon glaze if desired. To make the glaze, combine powdered sugar with lemon juice to form a thick mass of slow-pouring consistency, adding more juice, a few drops at a time, if needed. Drizzle the lemon glaze over the cake. Sprinkle some poppy seeds on top and let it set