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

Preheat oven to slow 325 degrees. Grease and flour a 10 inch bundt pan. Sift together flour, baking powder, soda and salt. 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. Add sifted dry ingredients, alternating with buttermilk to egg yolk mixture, starting and ending with dry ingredients and beating well after each addition; beat until smooth. Beat in poppy seeds and lemon rind. Set aside.

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. Bake 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. Sprinkle with 10x powdered sugar just before serving, if you wish.