Lemon Poppy Seed Pound Cake

         Cake:
    3 tb Milk
    3 lg Eggs
1 1/2 ts Vanilla
1 1/2 c  Cake flour; sifted
  3/4 c  Sugar
  3/4 ts Baking powder
  1/4 ts Salt
   13 tb Unsalted butter
    1 tb Lemon zest; grated
    3 tb Poppy seeds
         Lemon Syrup:
  1/4 c  Sugar; +2 tb
  1/4 c  Lemon juice

Find one 8 x 4 x 2-1/2" loaf pan, or any 6-cup loaf or fluted tube pan.
Grease and flour pan; in a loaf pan, grease it, line it with
parchment, then grease again and flour.

Preheat the oven to 350°F.

In a medium bowl combine the milk, eggs, and vanilla.

In a large mixing bowl combine the dry ingredients (including the
grated lemon zest and the poppy seeds. Mix on low for 30 seconds. Add
the butter and half the egg mixture. Mix on low speed until all is
moist. Increase to medium speed and beat for 1 minute to aerate.

Scrape down the sides. Gradually add the remaining egg mixture in
2 batches, beating for 20 seconds after each addition to incorporate
the ingredients and strengthen the structure. Scrape down the sides.

Scrape the batter into the prepared pan. Bake 55 to 65 minutes (35 to
45 minutes in a fluted tube pan) or until a wooden toothpick comes
out clean. Cover loosely with buttered foil after 30 minutes to
prevent overbrowning.

Cool the cake in the pan on a rack for 10 minutes, then invert onto a
greased wire rack. If baked in a loaf pan, reinvert to keep the
bottom from splitting.

Lemon Syrup:

Shortly before the cake is done, heat the sugar and lemon juice over
medium heat until dissolved. As soon as the cake comes out of the
oven, place the pan on a rack, poke the cake all over with a wire
tester and brush half the syrup on it. Cool for 10 minutes and invert
onto a wire rack. Poke the bottom with the wire tester and brush the
bottom with some syrup.  Re-invert and brush the sides with the
remaining syrup.