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

1. Grease and flour a 10 inch Bundt pan.

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

3. Beat together butter, egg yolks and 1 1/2 cups sugar in a large bowl until light and fluffy.

4. Add dry ingredients alternately with buttermilk to yolk mixture, starting and ending with dry ingredients, beating well after each addition. Beat in poppy seeds and lemon rind. Set aside.

5. Beat egg whites until foamy. Beat in remaining sugar until meringue forms soft peaks. Fold into batter completely. Pour into pan.

6. Bake in a 325 degree oven for 55 minutes. Let stand 5 minutes. Invert onto rack. Cool. Sprinkle with confectioners' sugar just before serving.