I made a lovely lemon bundt cake last night, and couldn’t decide how to ice it. Originally I thought I would cut the cake in half horizontally and spread some poppy seed filling in between the layers, and make a lemon glaze to pour over the top. However, the cake didn’t rise as much as I expected, and I didn’t think cutting it in half would work very well. So I re-evaluated, and became inspired by Hannah Kaminski’s Cashew Icing that she put on her own lemon bundt cake. I’m so glad that I decided to use her recipe, because it is thick, rich, and delicious to eat just on it’s own, and wonderful when paired with the summery lemon cake. I also made a sweet lemon sauce that I served with each slice.