Poppy Seed Filling:
1/3 cup poppy seeds
1/2 cup sugar
1/4 cup water
2 Tbsp corn starch
1 tsp almond extract
OR
1 can Solo Ground Poppy Seed filling

Cake Ingredients:
1 cup butter softened (room temperate is best)
1 1/2 cups sugar
4 Eggs separated
2 tsp vanilla
1 cup sour cream
2 1/2 cups cake flour (all purpose is ok too)
1 tsp baking soda
1 tsp salt

Instructions for making poppy see filling:
Place poppy seed, water, sugar into small sauce pan and cook stirring constantly at medium-low heat until thickens slightly. Remove from heat and cool to room temperature. Once room temperature add almond extract and mix thoroughly.

Cake instructions:

1. Preheat over to 350 degrees. Grease and flour a 12-cup Bundt pan and set aside.


2. Beat butter and sugar in large bowl with electric mixer until light and fluffy.


3. Add poppy seed filling and beat until blended. Beat in egg yolks, 1 at a time beating well after each addition.


4. Stir flour, baking soda, and salt until mixed, and add too poppy mixture gradually, beating well after each addition.


5. Beat egg whites in separate bowl with electric mixer until stiff peaks form. Fold beaten egg whites into batter. Spread batter evenly in prepared pan.


6. Bake 60 minutes to 1 hour and 15 minutes until center of cake reads 200F.


7. Cool cake on wire rake for 10 minutes. Then remove from pan and allow to cool completely.