2 cups all-purpose flour ⅛ tsp. salt 2 Tbsp. baking powder ⅓ cup poppy seeds 1¾ cups granulated sugar, divided ½ cup butter 1 cup milk, divided 1 tsp. vanilla extract 4 large eggs - whites only powdered sugar for garnishing, if desired
Preheat oven to 350° F. Grease and flour Bundt pan. Sift flour, salt and baking powder together. Stir in poppy seeds and set aside.
Cream butter and 1¼ cups granulated sugar. Stir in ¼ cup milk and vanilla. Alternately and slowly add flour mixture and ¾ cup milk, stirring gently after each addition, beginning and ending with flour.
Beat egg whites in a large bowl until they stand in soft peaks and then beat in remaining ½ cup sugar.
Fold egg whites into cake batter. Pour batter into greased Bundt pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes in the Bundt pan before inverting on a wire rack.
If desired, sift powdered sugar over the top of cake before serving.
Sources: Danielle Prohom Olson, Gather Victoria; Spiritual Nature; and Wheel of the Year.