Poppyseed Pound Cake

1 lb. butter
1 cup white sugar
1 1/2 cups brown sugar
1 tsp. vanilla
5 eggs
4 cups unbleached white flour
1 tsp b.aking powder
1 cup milk
zest of lemon
1/4 to 1/2 cup poppyseeds


Cream butter and sugar until fluffy. Add vanilla and eggs gradually, one at a time. Blend thoroughly, but do not over mix. Sift flour and baking powder together and add to egg mixture alternatively with milk. Begin and end with flour. Add lemon zest and poppy seeds. Bake at 350 degrees in a well-buttered and floured bundt pan for 1 1/2 hours.