Lemon Poppy Seed Bundt Cake

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Lemon Poppy Seed Bundt Cake:

2 1/4 sticks (18 tablespoons) unsalted butter, at room temperature, plus more for greasing the pan

2 1/2 cups all-purpose flour, plus more for the pan 

1/4 cup poppy seeds 

3 tablespoons lemon zest plus 1/3 cup fresh lemon juice

2 teaspoons limoncello 

4 large eggs, at room temperature, whisked

2 cups granulated sugar 

1 teaspoon baking powder 

1 teaspoon kosher salt 

1/2 teaspoon baking soda 

Strawberry-Vanilla Glaze:

1 cup confectioners' sugar

2 tablespoons strawberry jelly or preserves 

1 teaspoon vanilla bean paste or extract 

1 lemon, zested, plus 2 tablespoons fresh lemon juice 

Yellow and pink sprinkles, for garnish