• Preheat oven to 350°F/175°C. Generously grease and flour a 12-cup bundt cake pan, being sure to cover the entire inside of the pan.
• Spread poppy seeds on a baking sheet and bake for 3-5 minutes until lightly toasted. Set aside to cool.
• Combine flour, cornstarch, sugar, baking powder, baking soda, salt,  in a large bowl. Stir in toasted poppyseeds.
  
• Zest and juice the lemon.
• In a separate bowl, combine water, yogurt, vegetable oil, vanilla, lemon zest, and lemon juice.. Stir to combine.
• Pour the wet ingredients in with the dry mixture. Stir until mostly combined. Then use a wire whisk to stir for up to another minute, until all lumps of flour are gone.
  
• Pour the thick batter equally around the prepared pan. Smooth the top with a spatula. Bake for 50 – 60 minutes, until a tester inserted in the center comes out clean.
  
• Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely,

For the Lemon Glaze:

• In a bowl, whisk together the fresh lemon juice and powdered sugar until a smooth glaze forms. Adjust the consistency by adding more powdered sugar if it's too thin, or more lemon juice if it's too thick
• Glaze the Cake: Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to cascade down the sides. For an extra touch, garnish with additional lemon zest or toasted poppy seeds.