milk               3 T
 3 large eggs
 vanilla            1.5 t
 sifted cake flour  1.5 c
 sugar              0.75 c
 baking powder      0.75 t
 salt               0.25 t
 unsalted butter    13 T
 grated lemon zest  1 T
 poppy seeds        3 T
 
 Syrup ingredients:
 
 sugar              0.25 c + 2 T
 lemon juice        0.25 c
 Pans:  One 8“x4”x2.5 loaf pan, or any 6-cup loaf or fluted tube pan.
        Grease whatever pan and flour; 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, betaing 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.