CAKE:

1/3 c. poppy seeds
1/2 c. water
1 c. (2 sticks) butter
3 c. sugar (I used 2 1/2 c.)
6 eggs, separated
3 c. all-purpose flour
1/8 tsp. salt
1 (8 oz.) carton sour cream
1/4 tsp. baking soda
1 tbsp. vanilla
1 tsp. almond extract (optional)

GLAZE: (Optional):

1 1/2 c. powdered sugar
3 tbsp. lemon juice

Soak poppy seeds in 1/2 cup water. Set aside. Cream butter and sugar. Add egg yolks. Sift flour and salt. Add alternately with sour cream to which soda has been added. Fold in stiffly beaten egg whites, vanilla and almond flavoring. Add drained poppy seeds; mix well. Put batter in 2 lightly greased and floured 8 1/2 x 4 1/2 inch loaf pans. Bake at 325 degrees for 50-60 minutes.

Glaze: Mix powdered sugar and lemon juice until smooth; pour over cake loaf, after removing loaf from pan while cake is still slightly warm.