3 c. flour
1 tsp. salt
1 1/2 tsp. baking powder
2 oz. softened cream cheese
2 1/2 tbsp. poppy seed
1 1/2 c. sugar
2 eggs
1/2 c. melted butter
1/2 c. salad oil
1/2 tsp. baking soda
1 tsp. grated lemon rind
1/4 c. lemon juice
1 tsp. almond extract
1 c. milk

GLAZE:

1 c. powdered sugar
1/8 c. lemon juice
1/2 tsp. almond extract
1/2 tsp. grated lemon rind
2 tsp. butter

Preheat oven to 350 degrees. In a large bowl, combine the first 6 dry ingredients. Make well in the center and add the next 7 ingredients. Mix on medium speed, gradually adding milk until well blended, about 2 to 3 minutes. Divide batter into two 9 x 5 inch greased and floured pans. Bake 40 minutes or until golden.

Remove from pans and cool. Make glaze by combining powdered sugar, juice, rind, butter and extract in saucepan. Heat to boiling point but do not boil. Spoon over cooled loaves. Freezes well.