3 tbsp. milk
3 lg. eggs
1 1/2 tsp. vanilla
1 1/2 c. cake flour
3/4 c. sugar
3/4 tsp. baking powder
1/4 tsp. salt
1 tbsp. loosely packed grated lemon zest
3 tbsp. poppy seeds
13 tbsp. unsalted butter at room temperature

LEMON SYRUP:

1/4 c. plus 2 tbsp. sugar
1/4 c. fresh lemon juice

Preheat oven to 350 degrees. Grease 4 cups or 6 cup loaf pan, line bottom with waxed paper, grease and flour. Lightly combine milk, eggs and vanilla in medium bowl. In large bowl combine cake flour, sugar, baking powder and salt. Add zest and seeds. Mix on low 30 seconds. Add butter and 1/2 eggs until moistened. Increase to medium and beat for 1 minute. Add rest of egg in 2 batches beating 20 seconds after adding. Spoon batter into pan, smooth surface with spatula. Bake, covering after 30 minutes, with buttered tin foil, for 55 to 65 minutes. Prepare syrup, stirring till sugar dissolves. As soon as cake is done, poke full of holes and cover with 1/2 of the syrup. Cool for 10 minutes. Invert onto wire rack. Brush with syrup and re-invert. Let cool completely, wrap in plastic and store for 24 hours to let syrup distribute. Will keep 3 days at room temperature, 1 week in refrigerate and 2 months in freezer.