Lemon Poppy-Seed Cake

Ingredients

2 sticks unsalted butter, softened
3 cups cake flour
1 1/2 tbsp baking powder
1/4 tsp salt
1 3/4 cups sugar
1 tsp vanilla extract
2 tbsp poppy seeds
1 tbsp lemon zest
1 cup milk
8 egg whites
pinch cream of tartar

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1. In a large bowl, whisk together the flour, baking powder, and salt.
   
2. In a separate bowl, cream together the butter and 1 1/2 cups of sugar. Add poppy seeds and lemon zest. Alternate adding the dry ingredients and milk.
   
3. In a separate bowl, beat the egg whites and cream of tartar. Once at soft peaks, add the 1/4 cup of sugar. Once at stiff peaks, fold into batter.
   
4. Divide batter between 2 lined 8 inch cake pans. Bake at 350 degrees for 40 minutes. Let cool. Decorate as desired.

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Notes

Yield-2 8-inch cakes