Ingredients

Directions

1 cup poppy seed*

1/3 cup honey

1 cup butter

1 1/2 (12.1 oz) cups sugar

4 eggs, separated

1 t vanilla

1 cup sour cream (optional: whole-milk yogurt)

2 1/2 (10.9 oz) cups sifted all-purpose flour

1 t baking soda

1 t salt

Preheat oven to 350 degrees F.

Cook poppy seed and honey with 1/4 cup water for five to seven minutes. Set aside to cool.

Mix flour, soda, and salt in a bowl.

Stir vanilla into sour cream.

Beat butter. Mix in sugar. Add egg yolks one at a time beating after each.

Stir poppy seeds into butter mixture.

Add alternately 1/3 of flour mixture and 1/2 of sour cream, stirring after each addition.

Whip egg white to soft peaks, add to batter, and fold in.

Bake in a tube pan for about 55 to 60 minutes.!

*You can usually find poppy seed, white or black, in stores that specialize is Indian/Pakistani food less expensively than in a supermarket.

!After many years of tediously greasing and then flouring bundt pans with all of those crevasses and usually missing a spot where the cake stuck, I've discovered the spray with flour—PAM or Baker's Joy. They work well.