Lemon Poppy Seed Bundt Cake

1 10-ounce container poppy seed filling
1 cup butter or margarine, softened
4 eggs, separated
2 teaspoons lemon extract
1-cup dairy sour cream
1 ½ cup sugar
2-½ cups all-purpose flour
1-teaspoon baking soda
1-teaspoon salt
Confectioners’ sugar

Preheat oven to 350 degrees.

Grease and flour 12-cup bundt pan. Use an electric beater to combine butter and sugar in large bowl until light and fluffy. Add poppy seed filling and blend thoroughly. Mix in egg yolks one at a time, beating well after each addition. Add lemon extract and sour cream and blend well.

Sift flour, baking soda and salt. Add dry mixture to poppy seed mixture in thirds and blend well after each addition.

Beat egg whites to stiff peaks with the electric mixer. Carefully fold egg whites into batter, so they don’t deflate. Spread batter evenly into floured pan.

Bake 50-75 minutes or until cake tester comes out clean when inserted into center. Cool on wire rack and remove from pan.

Dust with confectioners’ sugar before serving.