Ukrainian Poppy Seed Cake

Place poppy seeds and milk in a small saucepan. Heat just to the boiling point, remove from heat before it actually boils (this is called scalding.) Set aside and allow to cool for at least 15 minutes.

Heat oven to 350F. Butter a 10 inch tube or bundt pan.

Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each.

Sift together the dry ingredients in a separate bowl. Add this to the butter mixture alternately with the poppy seed milk, beginning and ending with the dry mixture. Stir just enough to blend a thoroughly, adding the vanilla, lemon juice, and lemon rind at the end.

Spread the batter into the prepared pan, and bake for about 40 minutes, or until a cake tester comes out clean. Cool for 10 minutes, then invert onto a plate. Allow to cool completely before adding the orange glaze and/or slicing.