1 c. butter
1 oz. pkg. poppyseed
1 c. plain yogurt
1 1/2 c. sugar
2 c. plus 2 tbsp. flour
2 tsp. vanilla
2 tsp. baking soda
4 eggs, separated (use whites)

Grease angel food cake pan and dust lightly with flour. Soak poppyseeds in yogurt. Cream butter and sugar. Blend into yogurt mixture, add vanilla, sifted flour and baking soda. Beat egg whites until stiff and fold in. Pour batter into prepared pan. Bake at 375 degrees for 45 minutes.