1 stick butter
1 c. sugar
4 eggs, separated
2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/2 c. poppy seeds
1 tsp. vanilla
Grated zest of 1 lemon

Beat egg whites to soft peaks and set aside. Cream butter and sugar. Add yolks. Sift flour, powder and salt. Add alternately with milk. Fold in poppy seeds, vanilla, lemon zest and egg whites. Pour into greased Bundt pan. Bake 50-60 minutes. Let cool in pan 30 minutes.