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1
In a medium bowl lightly combine the milk, eggs and vanilla.
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2
In a large mixing bowl, preferably with the whisk beater, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds.
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3
Mix on low speed for 30 seconds to blend.
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4
Add the butter and half the egg mixture.
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5
Mix on low speed until the dry ingredients are moistened.
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6
Increase to medium speed (high speed if using a hand held mixer) and beat for 1 minute to aerate and develop the cake's structure.
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7
Scrape down the sides of the bowl.
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8
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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9
Scrape down the sides.
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10
Scrape the batter into a 8-inch by 4-inch loaf pan, greased and lined with wax paper and smooth the surface with a spatula.
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11
The batter will be almost a 1/2 inch from the top of the 4-cup loaf pan.
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12
Bake 55-65 minutes or until a wooden toothpick inserted in the center comes out completely clean.
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13
Cover loosely with buttered foil after 30 minutes to prevent over browning.
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14
The cake should start to shrink from the sides of the pan only after removal from the oven.
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15
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 single-edged razor blade make a shallow mark about 6 inches long down the middle of the cake.
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16
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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17
When the cake splits, it will open along the mark.
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18
Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice until dissolved.
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19
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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20
Cool in the pan for 10 minutes.
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21
Loosen the sides with a spatula and invert onto a greased wire rack.
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22
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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23
Brush the sides with the remaining syrup and allow it to cool before wrapping airtight.
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24
Store 24 hours before eating to give the syrup a chance to distribute evenly.
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25
Slice with a thin sharp knife into thin slices.
