Patrice’s Poppy Seed Cake

½ cup poppy seeds

1 cup cold milk

4 cups egg whites

¼ cup sugar

¾ cup butter

1 cup sugar

2 ½ cups flour

2 ½ tsp. baking powder

1 tsp. vanilla

Combine poppy seeds and milk and set aside for 30 minutes. Beat egg whites and ¼ cup sugar to a meringue. Cream the butter and add sugar a little at a time and beat until light and fluffy. Add vanilla. Add flour and baking powder alternately with the milk and poppy seed mixture. Fold in beaten egg whites until no streaks appear. Pour into bundt pan that has been well greased and floured. Bake at 325 degrees for 45 minutes, then 375 degrees for 15 minutes. Keep cake in pan to cool for 10 minutes. Loosen around top and invert onto cake rack. When cool, ice.

Icing

1 pkg. confectioner’s sugar

½ cube (4 Tbsp.) butter, softened

dash of salt

lemon juice to right consistency

Beat well with electric mixer.