Lemon Poppy Seed Pound Cake

Preheat oven to 325°.

Butter well two 9 by 5 by 3 inch loaf pans and dust with flour, shaking out the excess.

In a bowl with an electric mixer, cream the butter, then add 1 1/2 c. sugar a little at a time, and beat until light and fluffy. Beat in one egg yolk at a time, then add remaining ingredients one at a time, mixing well.

Fold in egg whites gently but thoroughly into the batter.

Divide the batter between the loaf pans and bake for 1 to 1 1/4 hours, or until cake tester inserted in the center of each loaf comes out clean.

Let cool in the pan for 5 minutes and invert onto rack to cool completely.