2 cups all-purpose flour
2 tbsp poppy seeds
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large lemons
3/4 cup butter, softened
1 1/2 cups plus 1/3 cup sugar
4 large eggs
1 tsp vanilla extract
1/2 cup sour cream

Preheat oven to 325°F. Grease and flour 9 x 5 loaf metal loaf pan. In a medium bowl combine first 5 ingredients. Grate 1 tbsp of peel and squeeze 3 tbsp of juice from the lemons. In a large bowl with mixer at low speed, beat butter with 1 1/2 cups sugar until blended, at high speed beat until light, about 5 minutes, add eggs one at a time, beating well after each addition. Beat in the lemon peel and vanilla. At low speed, alternately add flour mixture and sour cream, beginning and ending with flour mixture. Spoon batter into pan and bake 1 hour 20 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove from pan. Mix lemon juice and 1/3 cup sugar, brush over top and sides of warm cake. Cool completely.

Makes 16 servings.