Poppy Seed Cake (Fog City Diner, SFO)

2 oz poppy seeds
1 cup buttermilk
1 cup butter
1 1/2 cup sugar
4 eggs
1 tsp almond extract
2 1/2 cups flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 Tbs zest of lemon, fine grated

Preheat over to 350.  Soak poppy seeds in buttermilk one hour before baking.  Cream butter and 1 cup sugar until light and creamy.  Add 4 egg yolks and almond extract.  Beat well and set aside.  In large bowl, sift the flour, soda, baking powder, salt.  Add egg mixture, poppy seeds, buttermilk, and zest.  In separate bowl, beat egg whites with 1/2 cup sugar until stiff but not dry.  Fold into flour mixture.  Pour into a buttered and floured pan.  Bake at 350 for 45 minutes.  I used mini muffin pans and start watching them at 20 minutes.