• Preheat the oven to 350f/ 180c. Butter and flour a 10 cup bundt pan. In a small bowl mix the buttermilk and lemon juice and set aside. In a medium bowl weight out all the dry ingredients, flour baking powder, baking soda and zest of the lemons and oranges and poppy seeds.
• Cream the butter and sugar in the bowl of a stand mixer, or use an electric hand held mixer until light and fluffy. Add the eggs one at a time mixing well after each addition.
• With the mixer on low alternate adding the buttermilk and flour mixture to the bowl, beginning and ending with the flour.
• Pour the batter into the prepared bunt pan and bake for about 40-50 minutes, until a toothpick comes out almost clean.
• Leave on a wire rack to cool in the pan for at least 30 minutes before flipping it over onto a wire rack to continue cooling. Mix the glaze and drizzle over the cake. Garnish with the chopped rosemary and the whole sprigs.

Notes- Optional: If you’d like to elevate this cake to something show stopping you can thinly slice some blood oranges and leave them in a very low oven overnight to dry out. Use about 1 orange to make 10 slices.

• This cake makes about 18 slices.