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Preheat oven to 350F.
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In a medium bowl lightly combine the milk, eggs, and vanilla.
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In a large mixing bowl combine the dry ingredients, including the lemon zest and poppy seeds, and mix on low speed for 30 seconds to blend.
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Add the butter and half the egg mixture.
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Mix on low speed until the dry ingredients are moistened.
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Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake's structure.
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Scrape down the sides.
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Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
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Scrape down the sides.
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Scrape the batter into the prepared pan and smooth the surface with a spatula.
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The batter will be almost 1/2 inch from the top of a 4-cup loaf pan.
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(If your pan is slightly smaller, use any excess batter for cupcakes.)
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Bakes 55 to 65 minutes (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean.
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Cover loosely with buttered foil after 30 minutes to prevent overbrowning.
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The cake should start to shrink from the sides of the pan only after removal from the oven.
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To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or a single-edged razor blade make a shallow mark about 6 inches long down the middle of the cake.
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This must be done quickly so that the oven door does not remain open very long or the cake will fall.
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When cake splits, it will open along the mark.
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In a small pan over medium heat, stir the sugar and lemon juice until dissolved.
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As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush it with 1/2 the syrup.
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Cool in the pan for 10 minutes.
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Loosen the sides with a spatula and invert it onto a greased wire rack.
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Poke the bottom of the cake with the wire tester, brush it with some syrup, and reinvert onto a greased wire rack.
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Brush the sides with the remaining syrup and allow to cool before wrapping airtight.
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Store 24 hours before eating to give the syrup a chance to distribute evenly.
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The syrup will keep the cake fresh a few days longer than a cake without syrup.
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Note:This cake is very attractive made in individual portions.
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A 6-cake Bundt-lette pan is the perfect size.
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This recipe will make 6 individual cakelettes, which require about 20 minutes to bake.
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Finished Height: In a 4-cup loaf: 2 1/4 inches at the sides and 3 1/2 inches in the middle.
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In a 6-cup loaf: 1 3/4 inches at the sides and 2 1/2 inches in the middle.
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In a 6-cup fluted tube: 2 1/4 inches in the middle.
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Store: Airtight: 3 days room temperature, 1 week refrigerated, 2 months frozen.
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Complementary Adornment: A simple dusting of powdered sugar.
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Serve: Room temperature.
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Use cake flour that does not already contain leavening.
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Do not use self-rising cake flour.
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Use superfine sugar for finest texture.
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Use fresh baking powder.
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Measure or weigh ingredients carefully.
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If using a hand-held mixer, beat at high speed.
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Use the correct pan size.
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For very even layers and maximum height use Magi-Cake Strips.
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Check for accurate oven temperature.
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Use correct baking time; do not overbake.
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Be sure to use a wooden toothpick to test for doneness.
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The cake will spring back when pressed lightly in the center even before it is done.
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If the cake is underbaked, it will have tough, gummy spots instead of a fine, tender crumb.
