Step 1: Soak poppy seeds in 1 1/4 c milk overnight.
Step 2: Preheat oven to 350 degrees.
Step 3: Beat egg whites.
Step 4: Cream lard, salt, sugar, honey, 3 egg yolks and vanilla together. Add dry ingredients; then add poppy seed mixture. When blended, fold in stiffly beaten egg whites. Put in greased and floured cake pan.
Step 5: Bake until cake springs back when touched, about 40 minutes. Libby doesn't have exact time here folks. I was lucky to get measurements for her food--she's been doing it so long.
Step 6: For the frosting, combine butter and powdered sugar; then add lemon juice and milk. Spread on warm cake.
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