16 tablespoons butter, softened1 1/3 cups sugar1 tablespoon baking powder1/2 teaspoon kosher salt
2 cups all-purpose flour3/4 cup poppy seeds
3 eggs, at room temperature1 cup whole milk1/2 cup sour cream1 tablespoon vanilla extract1/2 cup plus 2 tablespoons fresh lemon juiceGrated zest of 4 lemonsGrated zest of 2 oranges1 recipe Lemon Syrup (see below)1 recipe Orange Syrup (see below)
Heat the oven to 350 degrees. Grease a bundt cake pan.
In a small saucepan place milk and poppy seeds, and heat to a low boil over medium- to high-heat. Once boil is achieved, set aside and cool for 15 minutes. To the saucepan, add the sour cream, vanilla, and lemon juice and mix well.
In a large bowl beat butter, lemon & orange zest, and sugar with an electric mixer until pale and fluffy (about 3 to 5 minutes). Scrape down the sides of the bowl.
With the mixer, beat in the eggs one at a time. Scrape the bowl. Add 1 cup of the flour and beat well. Scrape down the sides of bowl and add one-half of the poppy seed mixture, continuing to blend.
Scrape down the sides of the bowl, adding the baking powder, salt, and the remaining 1 cup of flour. Beat well. Add the remaining half of the poppy mixture. Beat until well blended, continuing to scrape down the sides.
Pour batter into prepared cake pan. Transfer to the oven to bake until the top is just golden and an inserted knife comes out clean, about 45 to 50 minutes. Cool cake to room temperature about 30 minutes. Loosen cake edges with a knife and place on plate. Drizzle almost cool cake with Lemon and Orange Syrups.
Lemon Syrup: Place 1/2 cup fresh lemon juice and 1/2 cup sugar in a saucepan and bring to a boil over high heat. Once boil is achieved, set aside to cool to room temperature.
Orange Syrup: Place 2 tablespoons fresh lemon juice, 6 tablespoons fresh orange juice, and 1/3 cup sugar in a saucepan and bring to a boil over high heat. Once boil is achieved, set aside to cool to room temperature.