Does anyone know the recipe for seedy cake like gran used to make?

Lemon Poppyseed Cake


1/3-cup (2 1/2 ounces) poppy seeds


1 tablespoon freshly grated lemon zest


1 cup whole, 2 percent fat, or 1 percent fat milk


2 eggs


1 1/2 cups sugar


2 cups flour


2 1/2 teaspoons baking powder


1/2 teaspoon cinnamon


1/4 teaspoon nutmeg


3/4 cup vegetable oil


1 teaspoon pure vanilla extract


1 teaspoon almond extract





In a bowl, combine the poppy seeds, lemon zest, and milk. Set aside to soak for at least 1 hour or refrigerated overnight. Preheat the oven to 350 degrees F. Line a 6-cup loaf pan with wax paper. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until light and fluffy.


In a separate bowl, sift the dry ingredients together. With the mixer running, drizzle the oil, vanilla extract, and almond extract into the egg mixture. With the mixer still running, add alternating batches of dry ingredients and poppy seed-milk mixture to the egg mixture. The batter will be somewhat thin. Pour into the prepared pan.





Bake 1 to 1 1/4 hours, until the center is raised and cracked and the whole cake is firm and dry on the top. Avoid opening the oven while baking. Do not under-bake or the cake will fall. Let cool in the pan for 5 minutes, then turn out onto a wire rack and continue cooling before serving.Does anyone know the recipe for seedy cake like gran used to make?
This is similar to what my grandmother used to make:





Ukranian Poppy Seed Cake





Ingredients:


1 cup ground poppy seed


1 cup milk


1 cup butter


2 cups sugar


3 eggs, separated


2 cups flour


1/2 tsp. salt


2 1/2 tsp. double-action baking powder


2 tsp. vanilla extract


powdered sugar








Directions:





Put poppy seed in milk, bring to a boil, and set it aside for 1 hour. Preheat oven to 350 degrees. Cream butter and sugar together. Beat in egg yolks. Add poppy seed-milk mixture. Sift flour, salt, and baking powder; stir into dough. Beat whites of eggs until stiff, and fold into dough with vanilla. Grease a large loaf pan with butter or margarine. Sprinkle flour over sides, fill pan, and bake approximately 1 hour. If it springs back when touched with a finger and if a toothpick inserted in the middle comes out clean, the cake is ready. Invert it over a rack to cool. Just before serving, sprinkle powdered sugar on top.Note: To make cupcakes from this dough, bake in buttered and floured muffin tins for about 25 minutes.





Servings: 1 loaf cakeDoes anyone know the recipe for seedy cake like gran used to make?
Just use normal cake mix i.e.4;4;4;2 and add carraway seeds