Karen Selwyn posted this to rec.food.cuisine.jewish. It comes from "Foods From Eastern Europe Add Variety to Purim Menus" by Judy Zeidler. Ms. Zeidler wrote: "This cake recipe is from Czechoslovakia."

Lemon-Poppy Seed Cake

Cream butter in mixing bowl. Gradually beat in sugar until light and  fluffy. Beat egg yolks in separate bowl until light and lemon colored;

Blend yolks thoroughly into butter mixture.

Sift together flour, baking powder and salt. Add poppy seeds. Add flour mixture to butter mixture alternately with milk, blending well.

Beat in lemon peel, lemon juice, vanilla and lemon extract.

Pour batter into well-buttered, lightly floured 4 1/2-by-8 1/2-inch loaf pan. Bake in a preheated 350-degree oven 40 minutes, or until loaf pulls away from sides of pan and tester comes out clean.

Let cool on rack. Sprinkle with confectioners' sugar before serving.

Yield: 6 to 8 servings.

Note: Although you will not get the same result, you can substitute 1 cup minus 2 tablespoons sifted all-purpose flour for each 1 cup cake flour.