Set an oven rack in the center and preheat the oven to 325ºF (162ºC).

Zest and juice your lemons and set aside.

In a medium sized bowl, combine flour, baking powder, baking soda, salt and poppy seeds and set aside. 

With a hand-held mixer or stand mixer fitted with the paddle attachment, mix on medium, the butter, oil, honey and vanilla until light and fluffy. About 4 minutes. Scrape down the sides and bottom of the bowl half way through.

With the mixer running on medium, drizzle in the lemon juice and mix for an additional minute.

Add the eggs one at a time and mix well after each egg is added. Scrape down the sides and bottom of the bowl as needed.

Add buttermilk and lemon zest and mix on medium until well combined. About 1 minute.

In 2 additions, add the dry ingredients (flour, baking powder, baking soda, poppy seeds & salt) and mix on low just until combined. Do not overmix.

Transfer batter to a greased 10-cup bundt pan and bake for 40 minutes or until an inserted toothpick comes out clean.

Allow to sit in the pan for 20 minutes, then invert onto a cooling rack and allow to cool.

Meanwhile, make your lemon honey glaze by combining confectioners sugar, lemon juice, vanilla and honey. If you like a little thicker glaze add less lemon juice. Pour over your cooled cake and enjoy!