1/2 c. poppy seed
1/3 c. milk
1 c. butter, softened
1 1/2 c. sugar
2 tsp. grated lemon peel
1 1/2 tsp. lemon extract
1 tsp. vanilla
4 eggs
2 1/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. sour cream

GLAZE:

1/2 c. powdered sugar
1/4 c. lemon juice

Soak poppy seed in milk 1 hour. Preheat oven to 350 degrees. For cake, cream butter, sugar, lemon peel and extracts in large bowl. Beat in eggs 1 at a time, beat well after each one. Drain poppy seed, stir into mixture.

Combine flour, baking powder and salt, add to creamed mixture alternating with sour cream. Pour into greased and floured loaf pan, bake 45 to 50 minutes, toothpick check. For glaze, combine until smooth, pour over warm cake in pan, allow to cool completely before removing from pan.