Poppy Seed Cake

3/4    cup   poppy seeds
3/4    cup   milk
3/4    cup   butter
1 1/4  cup   sugar
1      tsp   vanilla
2      cups  flour
2 1/2  tsp   baking powder
4      egg   whites only, whipped.
1      lemon grated (add even more juice for more lemony flavour)

1.  Cover the poppy seeds with boiling water, drain and then
    soak in the milk for half an hour.
2.  Cream the butter, sugar and vanilla (and lemon)
3.  Blend in the flour, baking powder, and poppy seeds (and milk)
4.  Fold in the egg whites.
5.  Bake the sucker in a bundt pan (or springform pan with the bundt bottom)
    for about 40 minutes at 175-190 C.

6.  Ice with plain vanilla (or lemon) sugar frosting.  Someone once suggested
    chocolate but that won't work if you've lemonised the cake.  But by all
    means try it.

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