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Heat oven to 325 degrees. Pour boiling water over poppy seeds, let set for 20 minutes in medium bowl. Stir in egg yolks, oil, 1/4 cup lemon juice, 2 Tbsp. lemon peel and vanilla. Whisk together flour, sugar, baking powder, salt and baking powder in large bowl. At low speed, beat poppy seed mixture 30 seconds and then increase speed to medium for 2 minutes.
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Beat egg whites in a large bowl at low speed for 1 minute until frothy. Add cream of tartar. Beat 2 minutes longer on medium-high until stiff, but not dry. Fold egg whites into flour mixuture in 3 parts, until no traces of whites remain. Pour into ungreased 10-inch tube pan.
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