Lemon Poppyseed Cake

This is an incredibly silky, moist coffee cake. Always a hit.
Cake:
1 cup softened butter or margarine
2 cups sugar
4 eggs
3 cups all-purpose flour
1/4 tsp. baking soda
1 cup sour cream (may use reduced fat sour cream)
2 tbsp. poppyseed
2 tsp. pure lemon extract
1 tsp. pure vanilla extract
1 tsp. grated lemon peel (optional)

Lemon Glaze:
1-1/2 cups icing sugar
2 tbsp.+ 1 tsp. water
1/2 tsp. pure lemon extract
Mix until smooth.

Cream butter. Gradually beat in sugar. Add eggs one at a time. In a separate bowl, combine flour and baking soda. Stir half into butter mixture. Add sour cream and then remaining flour mixture. Stir in remaining ingredients. Spoon into a greased, and dusted 10" bundt pan. Bake at 325F for 60-65 minutes or until toothpick comes out clean. Cool 15 minutes, then turn out and cool completely. Top with lemon glaze.