1/3 c. poppy seeds
1 c. buttermilk
2 1/2 c. sifted flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. butter
1 1/2 c. sugar
4 eggs
1/2 tsp. vanilla

Stir together the buttermilk and poppy seed. Cover and refrigerate overnight. Grease and flour a 10" angel food or bundt pan (can be baked in cake pans, just reduce baking time).

Sift together the flour, baking powder, soda and salt. Cream together the butter and sugar; beat in eggs, 1 at a time; beat in vanilla. Stir in the flour mixture in 4 additions, alternately with the poppy seed mixture, until just smooth each time. Turn batter into prepared pan and bake at 350 degrees for 1 hour. Cool in pan 10 minutes remove to plate and cool completely. After cooling, may be iced or glazed.