Combine seeds with milk in a saucepan. Bring to a boil. Turn off heat. Cover, and let sit till seeds absorb the milk. (The milk will not be completely absorbed).
Preheat oven to 350 ° and grease and lightly flour one bundt pan, or two loaf pans.
Separate eggs. Whip whites until stiff and put aside to add last.
Cream butter and sugars till fluffy. Add vanilla, egg yolks and seeds with milk mixture. Add sour cream.
Sift flour with baking powder and salt and stir into batter till just incorporated. Do not overbeat.
Beat egg whites till stiff but not dry. Fold gently into batter. Pour batter into pan. Bake 45-50 min., till cake tester or knife stuck in cake comes out clean. Cool. Serve with creme fraiche or whipped cream and strawberries, or just plain. (Freezes well).
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