- 1 1/2 Cup butter, softened
- 2 Cups sugar
- 6 eggs, beaten
- 3 Tbsp lemon zest
- 1 Tbsp orange zest
- 1 tsp vanilla
- 3/4 Cup poppy seeds
- 2 Cups+2 Tbs flour
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 Cup + 2 Tbsp milk
Syrup:
- Tbsp orange juice , strained
- 1/4 Cup lemon juice, strained
- 1/4 Cup sugar
Cream together the butter and the sugar in a mixer until very light and fluffy ( about 2 minutes).
Add eggs, both zest, vanilla and poppy seeds and beat for another 2 minutes. Mix flour, baking powder and salt in a separate bowl and add to the wet mixture alternating with the milk.
Pour into a greased and floured 10 inch tube pan (the one used for angel food cake!).
Bake at 350° F for 60 minutes. Let cool for 10 minutes.Pull the center insert out but do not remove the cake from the tube.
Combine the syrup ingredients till all disolved and spoon evenly over the cake.
The cake will keep for 3 days.
