1 c. poppy seeds
1 1/2 c. milk
1/2 lb. butter
1 1/2 c. light brown sugar
3 eggs
1 3/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 tbsp. lemon juice

Add poppy seeds to the milk in a saucepan. Heat to boiling point only; let stand 20 minutes.

Cream butter with brown sugar until fluffy. Beat in 3 egg yolks (save whites). Add 1 3/4 cups flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, mix well.

Beat egg whites until stiff, but not dry. Add poppy seed and milk mixture to butter mixture and stir. Fold in egg whites. Add lemon juice. Bake in well greased Bundt pan at 350 degrees for 45 minutes.