• Soak 2 ½ oz poppy seeds in 4 oz whole milk for at least 3 hours. Drain and rinse. Discard the milk.

Batter

• Preheat oven to 350 °F. Thoroughly butter and flour a 12 cup bundt pan.
• Combine 6 ¾ oz cake flour, ½ teaspoon table salt, 8 oz (1 cup) sugar and finely grated zest from 1 lemon, 1 lime, 1 orange in a mixing bowl. Mix on low speed to combine the ingredients. Add 8 oz unsalted butter and mix until combined. Scrape the bowl thoroughly.
• Increase the speed to medium and cream for 2 minutes until the mixture lightens. Scrape the bowl and beater blade. Add 6 egg yolks and the drained poppy seeds to the batter and mix to combine. Set the batter aside.
• In a clean bowl, whisk 6 egg whites to soft peak. Slowly add the remaining 2 tablespoons of sugar. Increase the speed to medium high and whisk to medium peak.
• Fold the whites into the base in 3 batches, mix just until no more steaks of white are visible.
• Pour the batter into the pan and spread to an even layer. Bake for 35-40 minutes, until the cake springs back when lightly touched or a toothpick inserted in the cake comes away clean.

Syrup

• While the cake is baking, combine 2 oz orange juice, 1 oz lemon juice and 1 oz lime juice. Remove 2 tablespoons of the juice and mix it with 4 oz confectioner's sugar to form a sooth glaze.
• Combine the remaining juice with the 3 oz granulated sugar. Stir until the sugar is dissolved in the syrup.

Finish

• As soon as the cake comes out of the oven drizzle half of the syrup over the top of the cake. Allow the cake to cool for 10 minutes in the pan.
• Invert the cake onto a cooling rack set over a sheet pan. drizzle the remaining syrup over the cake and allow it to absorb.
• As soon as the syrup is absorbed, drizzle the glaze over the cake and smooth it over the edges. The glaze will dry as the cake cools. Once the glaze is set, transfer the cake to a serving platter.