CITRUS POPPYSEED POUND CAKE

• 1 cup butter
• 2 cups granulated sugar
• 4 eggs
• 1 tsp vanilla
• 2 tbsp. grated orange rind
• 1 tbsp. grated lemon rind
• 2 tbsp poppy seeds
• 3 cups all purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup milk

Glaze;
• 1/2 cup orange juice
• 2 tbsp. lemon juice
• 1/2 cup granulated sugar

With electric mixer, using large bow. beat butter and sugar together until fluffy. Beat in eggs, one at a time. Beat in vanilla, orange rind, lemon rind and poppy seeds. Sift together flour, baking powder and salt; stir in alternately with milk.

Spoon batter into 12 cup Bundt pan which has been sprayed with cooking spray or greased and floured. Bake in 325 oven for about 1 hour or until tester comes out clean.

Glaze;

Meanwhile, in small saucepan, combine orange juice, lemon juice and sugar, bring to boil, stirring to dissolve sugar, Boil for 5 minutes, set aside.

When cake is baked, remove from oven and let cool in pan for 10 minutes, then invert and remove cake to rack; let cool for another 10 minutes, then transfer to serving plate. Gradually spoon or brush glaze over warm cake. Let cool. (cake may be made a day ahead or frozen up to 1 month)