Step 1

Preheat the oven to 350F.

Step 2

Grease and flour a 6 cup tube pan or one 8-inch by 4-inch by 2 1/2-inch loaf pan (4 cups).

Step 3

If using a loaf pan, grease it, line the bottom with parchment or wax paper, and then grease again and flour.

Step 4

In a medium bowl lightly combine the milk, eggs, and almond extract and lemon juice if using.

Step 5

Set aside.

Step 6

In a large bowl combine the dry ingredients, including the lemon zest and poppy seeds, and whisk until blended.

Step 7

Add the butter and half the egg mixture.

Step 8

Mix on low speed until the dry ingredients are moistened.

Step 9

Increase to medium speed (high speed if using a hand mixer) and beat for about 1 minute to aerate and develop the cake's structure.

Step 10

Scrape down the sides.

Step 11

Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.

Step 12

Scrape down the sides again.

Step 13

Scrape the batter into the prepared pan and smooth the surface with a spatula.

Step 14

The batter will be almost 1/2 inch from the top of a 4-cup loaf pan. (If your pan is slightly smaller, use any excess batter for cupcakes.)

Step 15

Bakes 55 to 65 minutes (35 to 45 minutes in a tube pan) or until a wooden toothpick inserted in the center comes out clean.

Step 16

Cover loosely with buttered foil after 30 minutes to prevent over browning. The cake should start to shrink from the sides of the pan only after removal from the oven.

Step 17

Shortly before the cake is done, prepare the Lemon Syrup:

Step 18

In a small pan over medium heat, stir the sugar and lemon juice until dissolved.

Step 19

As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush it with 1/2 the syrup.

Step 20

Cool in the pan for 10 minutes.

Step 21

Loosen the sides with a spatula and invert it onto a greased wire rack.

Step 22

Poke the bottom of the cake with the wire tester, brush it with some syrup, and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight.

Step 23

Store 24 hours before eating to give the syrup a chance to distribute evenly.