3 tbsp. milk
3 lg. eggs
1 1/2 tsp. vanilla
1 1/2 c. sifted cake flour
1/4 c. sugar
3/4 tsp. baking powder
1/4 tsp. salt
13 tbsp. butter (soft)
1 tbsp. grated lemon peel
3 tbsp. poppy seeds

In medium bowl combine lightly milk, eggs, and vanilla. In large mixing bowl combine dry ingredients and mix on low 30 seconds to blend. Add butter and 1/2 egg mixture. Mix on low speed until moist.

Increase to medium speed (high speed if using hand mixer) and beat 1 minute. Scrape down sides. Gradually add the remaining egg mixture in 2 batches, beating 20 seconds after each addition. Scrape down the sides.

Scrape batter into pan and smooth top with spatula. Bake 55-65 minutes. Cover loosely with buttered foil after 30 minutes to prevent overbrowning. Pour syrup on cake as soon as it comes out of the oven.

SYRUP:

1/4 c. sugar
1/4 c. lemon juice

Heat and stir until dissolved.