3/4 c. poppy seeds
1 c. milk
1/2 lb. butter
1 1/3 c. light brown sugar
3 eggs
2 c. flour
3 tsp. powder
1/2 tsp. salt
1/2 tsp. vanilla
1 tbsp. lemon rind

Heat poppy seeds and milk in saucepan. Remove from heat right before boiling. Get to room temperature. Cream butter and sugar. Add eggs, one at a time, creaming between each. Add dry mixture alternating with poppy seed mixture, stirring well after each addition. Stir in vanilla and lemon rind. Makes two 9-inch loaves. Bake in well-greased loaf pans at 350 degrees for 40-50 minutes. Cool.