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1
Set a rack in the middle of the oven and preheat to 350 degrees.
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2
Combine the flour, baking powder, and baking soda in a bowl and stir to mix.
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3
In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes.
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4
Beat in the eggs one at a time, beating until smooth after each addition.
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5
Decrease the mixer speed to low and add half the flour mixture.
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6
Stop the mixer and scrape down the bowl and beater with a rubber spatula.
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7
Beat in the sour cream, then the remaining flour mixture.
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8
Use a large rubber spatula to give the batter a final mix.
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9
Fold in the poppy seeds.
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10
Scrape the batter into the prepared pan.
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11
Bake for about 1 hour, or until the cake is well risen and deep gold and a toothpick inserted in the center emerges clean.
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12
While the cake is baking, prepare the syrup: Combine all the ingredients in a nonreactive saucepan and bring to a simmer, stirring occasionally to dissolve the sugar.
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13
Strain through a fine-mesh strainer into a measuring cup.
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14
When the cake is baked, place it on a jelly-roll pan.
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15
Use a skewer to poke about 20 holes into the cake.
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16
Gradually pour the syrup all over the top of the cake until it is all absorbed.
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17
If any of the syrup leaks out of the springform pan, spoon it back over the cake.
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18
The cake absorbs the syrup rather slowly.
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19
Transfer the cake to a rack and cool to room temperature.
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20
Remove the pan sides and slide the cake, on the paper, onto a platter.
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21
Run a sharp knife between the cake and the paper and pull out the paper.
