Cherry Poppy Seed Bundt Cakes

Cakes:

1. Adjust an oven rack to the middle position. Preheat oven to 350°F. Grease 4-5 mini Bundt pans, or one 12-cup Bundt pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
3. In a bowl of a stand mixer fitted with a paddle, beat the butter on medium for one minute. Add the sugar and lemon zest mix again until light and fluffy, 2-3 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Add the vanilla, lemon juice, and kirsch (if using), and mix on low until combined. Add half of the flour, and mix on low until combined. Add the sour cream and milk, and mix again until combined. Add the remaining flour and mix on low until just combined. Add the cherries and mix on low until just combined.
4. Pour into the prepared pans and bake for 25-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Turn out onto rack. Cool another 10 minutes before glazing.

Glaze:

1. Place the confectioner’s sugar in a bowl and two tablespoons of water. Use a fork or whisk to combine, adding more water until the desired consistency is reached.

Pea Flour:

1. If you have a high powered blender, making your own pea flour is easy to do at home. Add a bag of peas (about two cups) to your blender, and grind until the peas are broken down and a flour forms. Put the flour in a heavy duty ziplock bag and store in the freezer until needed.