1/3 c. melted butter
1 1/4 c. sugar
2 eggs
1/4 tsp. almond extract
1 1/2 c. sifted flour
1 tsp. salt
1/2 c. milk
1 tbsp. grated lemon peel
2 tbsp. poppy seeds
3 tbsp. fresh lemon juice

Blend well the butter and 1 cup sugar. Beat in eggs 1 at a time; add extract. Sift together dry ingredients; add to egg mixture alternately with milk. Blend just enough to mix. Fold in lemon peel and poppy seeds. Turn into greased 8 1/2 x 4 1/2 x 2 3/4 oven proof glass pan. Bake in slow oven (325 degrees) 70 minutes or until loaf tests done. Mix lemon juice and 1/4 cup sugar; immediately spoon over hot loaf in pan. Cool 10 minutes. Remove from pan; cool on rack. Do not cut for 24 hours.

Makes 1 loaf.