Lemon Poppyseed Pound Cake

2 cups all-purpose flour
2 tablespoons poppyseeds
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large lemons
3/4 cup margarine or butter, softened
1 1/2 cups plus 1/3 cup sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream


Preheat oven to 325 degrees F. Grease and flour 9" by 5" metal loaf pan. In medium bowl, combine first 5 ingredients. Grate 1 tablespoon peel and squeeze 3 tablespoons juice from lemons. In large bowl, with mixer at low speed, beat margarine with 1 1/2 cups sugar until blended. At high speed, beat until light, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon peel and vanilla. At low speed, alternately add flour mixture and sour cream, beginning and ending with flour mixture. Spoon batter into pan and bake 1 hour 20 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Remove from pan. Mix lemon juice and 1/3 cup sugar; brush over top and sides of warm cake. Cool completely.