1/2 c. butter
1 c. sugar
2 eggs
Grated rind of 1 lemon
2 tbsp. poppy seeds
1 1/2 c. flour
1 tbsp. baking powder
1/2 tbsp. salt
1/2 c. milk

Preheat oven to 350 degrees. Grease to 7 1/2 x 3 1/2 inch loaf pans. Cream the butter and the sugar until fluffy. Add the eggs and beat well. Stir in the grated lemon rind and poppy seeds. Sift together the dry ingredients and add them to the batter, alternately with the milk.

Pour the batter into the prepared pan. Bake in the oven 45-50 minutes. Remove the breads to a rack and while they are still hot, poke holes into the bread with toothpick and pour the lemon glaze over the tops.

LEMON GLAZE:

Juice of a lemon
1/2 c. sugar

Used cake flour should use all-purpose flour.