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

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, 1 cup (8 oz) 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. Mix 6 egg yolks and the drained poppy seeds into the batter and set it aside.
• 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 evenly into the pan. Bake for 35-40 minutes or until the cake springs back when lightly touched or when 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 until smooth.
• Combine the remaining juice with the 3 oz granulated sugar. Stir until the sugar is dissolved.

Finish

• As soon as the cake comes out of the oven pour ½ 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. Pour the remaining syrup over the cake and allow it to absorb. You can poke the cake with a toothpick to help the syrup absorb.
• As soon as the syrup is absorbed, pour the glaze over the cake and smooth it to go over the edges. The glaze will dry as the cake cools. Transfer the cake to a serving platter.