Make the Cake:

Defrost spinach & drain thoroughly.

Preheat oven to 350F.

Grease & flour a large bundt pan.

Whisk together flour & baking powder. Set aside.

Pulse spinach & oil in a food processor or blender until pureed.

Pulse in lemon juice & zest. Set aside.

Beat eggs, sugar, & vanilla until creamy.

Beat in spinach/oil mixture.

Add dry ingredients a bit at a time until combined.

Fold in the white chocolate chips.

Fold in the raw sunflower seeds.

Transfer the batter to the prepared bundt pan.

Bake for 1 hr or until a knife inserted in the middle of the cake comes out clean.

Let cool for 15 min before de-panning.

Transfer to a wire rack fitted over a parchment paper-lined baking sheet.

Let the cake cool completely before glazing.

Glaze:

Whisk powdered sugar & lemon juice until it forms a pourable glaze.

If it's too thick, add more lemon juice or water. If too thin, add more powdered sugar.

Pour the glaze evenly over the completely cooled cake.

Sprinkle the raw sunflower seeds over the top.

When the glaze has completely hardened, plate, slice, & serve.