2 1/4 c. all-purpose flour
1 1/4 c. sugar
3/4 c. milk
1 c. butter, softened
3 eggs
2 tbsp. poppy seed
1 1/2 tsp. baking powder
1 tsp. salt
1 tbsp. grated lemon peel

GLAZE:

1/3 c. sugar
3 tbsp. butter, melted
1 1/2 tbsp. lemon juice

Heat oven to 350 degrees. Grease bottom of four (5 3/4 x 3 x 2 1/8 inch) loaf pans.

In large mixing bowl, combine all bread ingredients. Beat at medium speed, scraping bowl often, until well mixed. Pour into pans. Bake 32 to 40 minutes, or until pick inserted in center comes out clean.

In small bowl stir together glaze ingredients. Pour over warm bread. Cool 10 minutes then remove from pans. Note: Very similar to pound cake. Yield: 4 mini loaves.