2 3/4 c. sifted all-purpose flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) unsalted butter
1 3/4 c. sugar
5 eggs, separated
1 c. buttermilk
1/3 c. poppy seeds
1 tbsp. grated lemon rind

1. Preheat oven to slow (325 degrees). Grease and flour a 12 cup (10 inch) bundt pan.

2. Sift together flour, baking powder, soda and salt.

3. Beat together butter and 1 1/2 cups of the sugar in a large bowl until light and fluffy. Beat in yolks one at a time.

4. Add sifted dry ingredients alternately with buttermilk to egg yolk mixture, starting and ending with dry ingredients and beating well after each addition; beat until smooth. Beat in poppy sees and lemon rind. Set aside.

5. Beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until meringue forms soft peaks. Fold into batter until no white remains. Pour into prepared pan.

6. Bake in preheated slow oven (325 degrees) for 55 minutes or until top springs back when lightly touched with fingertip. Let stand 5 minutes. Loosen cake around tube and sides with spatula. Invert onto wire rack. Cool completely. Just before serving, sprinkle with 10X sugar, if you wish.