2 2/3 c. all-purpose flour, sifted
1 1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. butter
1 3/4 c. sugar
5 eggs, separated
1/3 c. poppy seeds
1 tbsp. lemon rind, grated
1 c. buttermilk

Preheat oven to 325 degrees. Grease and flour a 12 cup Bundt pan. Shift together flour, baking powder, soda and salt. Beat together butter and 1 1/2 cups sugar in a large bowl until light and fluffy. Beat in egg yolks one at a time. Add shifted dry ingredients alternately with buttermilk to egg yolk mixture, starting and ending with dry ingredients and beating well after each addition, beat until smooth. Beat in poppy seeds and lemon rind. Set aside. Beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until meringue forms soft peaks. Fold into batter until no white remains. Pour into prepared pan. Bake in preheated 325 degree oven for 55 minutes. Remove from oven and let set for 5 minutes. Loosen cake around tube and sides and invert onto wire rack. Just before serving, sprinkle with 10X sugar, if you wish.