Michigan Pound Cake

1 cup (2 sticks) of unsalted butter, room temperature
1 1/2 cups of sugar
3 large eggs
1/2 cup of sour cream
1 teaspoon of vanilla extract
1 1/2 cups of all-purpose wheat flour
1/2 cup of corn flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
Poppy seeds for sprinkling

Preheat the oven to 325 degrees F.

Butter and flour a 9 x 5-inch loaf pan.

Cream the butter and the sugar in a large bowl. Beat in the eggs, individually.

In a separate bowl, combine the sour cream and the vanilla.

In another bowl, sift the wheat flour, the corn flour, the baking powder, and the salt.

Add a quarter of the sour cream cream mixture to the butter-egg mixture and stir until incorporated.

Then add a quarter of the flour mixture to the butter-egg mixture and stir it in.

Repeat these steps until all the ingredients (except the poppy seeds) are combined and the batter is smoothed.

Pour the batter into the prepared loaf pan.

Sprinkle the loaf with poppy seeds.

Bake the loaf for 60 to 80 minutes - until a knife inserted in the middle comes out clean.

Watch the cake carefully near the end of its baking so its sides and bottom do not burn.

Let the cake cool in the pan before serving.

Note: This cake is very nice if you slice it, toast it, and serve it with butter and strawberry jam.