1. Separate egg whites and yellow. Beat the egg whites to stiff peaks. Keep it aside until ready to use. 

2. Add 1 tsp of vanilla extract to egg yellow. And 1 cup of white granulated sugar. 

3. Beat the egg yellow and sugar until creamy or pale in color.

4. Add 3 Tbsp. of lemon zest to the egg yellow, and lemon juice from half a lemon. Beat for 30 seconds.

5. Add 1/3 cup of buttermilk to the batter, and beat for 30 more seconds.

6. Place the sifter on the batter, add 2 cups of all-purpose flour, 1/4 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt, and sift the flour mixture.

7. Mix everything for two minutes. Add 1 cup of oil while continuing to beat the batter. 

8. Blend for 30 more seconds until the oil is mixed into the batter. 

9. Now add the beaten egg whites into the batter and fold in gently with a spatula. Do not over mix as this may cause air bubbles to release and flatten the cake.

10. Add 2 Tbsp. of Poppy seeds to the batter and fold in gently one more time to evenly spread the poppy seed.

11. The batter will be of flowing consistency and smooth.

12. Grease 5′ x 9′ inch loaf pan, and pour the batter into it.

13. Preheat the oven to 350 F and bake for 40 minutes or until the toothpick inserted into the cake comes clean.

Lemon Glaze

1. Take 2 cups of powdered sugar in a bowl and add 1/4 cup of lemon juice (2 Tbsp. at a time)

2. Mix well until it is smooth. 

3. Pour the glaze on the top when the cake cools down.