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1
Soak poppy seeds in milk for 4 hours (or over-night) then rinse under cold running water; drain well.
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2
Preheat oven to 350u00b0F. Grease and flour a Bundt pan or 10-inch tube pan.
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3
Cream the butter and gradually add 1 1/4 cups of the sugar.
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4
Beat in the zests and the poppy seeds.
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5
Add the egg yolks, one at a time, beating well after each addition.
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6
Continue beating for about 5 minutes, until the mixture if very light and creamy.
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7
In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and beat until peaks are stiff, but not dry.
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8
Sift the flour and salt over the egg yolk mixture, one third at a time, folding in after each addition.
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9
Gently fold in about 1/4 of the egg whites into the batter, then fold in remaining whites, blending gently but thoroughly.
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10
Pour batter carefully into the prepared pan.
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11
Bake one hour, or until a toothpick comes out clean when tested in the center.
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12
Make syrup while cake bakes: Combine juices with sugar and heat until sugar is completely dissolved; cool slightly.
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13
Immediately after removing cake from the oven, pierce the top all over with a thin skewer.
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14
Pour the citrus syrup all over the top to cover completely.
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15
Cool cake in the pan to allow syrup to be absorbed completely.
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16
Remove cake from pan and serve.
