1/2 c. butter shortening
1 c. sugar
2 eggs, slightly beaten
1 1/2 c. flour, sifted
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
Grated peel of 1 lemon
1 tbsp. poppy seeds

GLAZE:

1/2 c. sugar
Juice of 1 lemon

Cream shortening, add sugar and beat until fluffy. Blend in eggs. Sift dry ingredients together and combine with mixture. Add milk, poppy seeds and lemon peel.

Bake in 9 x 5 x 2 inch loaf pan at 350°F for 50 to 55 minutes or until cake tests done (do not over-bake).

Prepare glaze. Pour over loaf that has cooled a minute or two and has been poked full of holes. Remove loaf from pan before it has cooled completely. This freezes well.