Preheat your oven to 350°F. Grease a Bundt pan thoroughly and set it aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

In a large bowl, combine the sugar and lemon zest. Rub them together with your fingers until the sugar is fragrant and the lemon zest releases its oils. Add the butter and beat until light and fluffy using a hand mixer for 3-4 minutes.

Add the oil, then beat in the eggs one at a time. Mix in the lemon juice and vanilla extract until well combined.

Add the dry ingredients in batches, alternating with the sour cream, and mix just until combined. Do not overmix.

Transfer the batter to the prepared Bundt pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the cake comes out clean. (Mine was exactly 50 minutes)

Let the cake cool in the pan for 20 minutes, then carefully invert it onto a wire rack and let it cool completely.

To make the frosting, beat the cream cheese and butter in a bowl until smooth and creamy. Add the powdered sugar, lemon juice, and lemon zest, and mix until smooth. Add a splash of vanilla and salt. Adjust the consistency as needed.

Transfer the lemon cream cheese frosting to a piping bag fitted with a round tip. Once the Bundt cake is completely cool, pipe the frosting over the top. Garnish with lemon zest, poppy seeds and fresh mint, if desired. Slice and serve.