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    Poppy Seed Cake

    4 eggs, room temperature
    1 1/2 cups sugar, divided
    1 cup butter or margarine, softened
    1/3 cup Poppy Seed
    1 teaspoon baking soda
    1 cup dairy sour cream, room temperature
    2 cups sifted cake flour

    Preheat oven to 350 F.

    Separate eggs and set egg yolks aside.

    Place egg whites in mixer bowl and beat with electric mixer until almost stiff. Gradually beat in 1/2 cup sugar and continue beating until stiff peaks form when beaters are lifted. Set aside.

    Place butter and remaining 1 cup sugar in large mixer bowl. Cream with electric mixer until light and fluffy. Add reserved egg yolks, 1 at a time, beating well after each addition. Stir in poppy seed.

    Combine baking soda and sour cream. Add to batter alternating with flour, and mixing after each addition just until smooth.

    Gently fold in beaten egg whites.

    Spoon into ungreased 9-inch tube pan.

    Bake in preheated 350 F oven 1 hour.

    Cool cake in pan on wire rack 5 to 10 minutes. Loosen around sides of pan and carefully turn out onto wire rack. Cool cake completely on rack.

    Makes 9-inch ring cake

    This recipe created by McCormick, Inc.

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