Instructions: Preheat the oven to 325 degrees. Spray a 10 cup Bundt pan and set aside.

In the work bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until thick and creamy, about 2 minutes. On low speed, add egg yolks, vanilla and almond extract; mix to blend.

In another bowl, combine flour, baking powder and salt. Attach pour shield and change to paddle attachment. Add flour mixture alternately with sour cream to butter mixture. Then add poppyseeds. Set aside.

In a clean bowl with the whisk attachment, beat egg whites until stiff; fold into batter with a rubber spatula until no white streaks remain. Scrape batter into pan, smoothing the top. Bake on center rack until a cake tester inserted into the center comes out clean and cake springs back when lightly touched in center, 55 to 65 minutes. Remove from oven and let stand in pan for 15 minutes.

To make glaze: Combine all ingredients. Stir.

Remove cake from pan by inverting it onto a wire rack placed over a piece of waxed paper. Brush twice with glaze while cake is hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.