3/4 c. poppy seeds
1 c. milk
1/2 lb. butter (2 sticks)
1 1/3 c. light brown sugar
3 eggs
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1 tsp. lemon rind

Heat poppy seeds and milk together in saucepan. Remove from heat right before it boils. Let stand until room temperature. Cream butter with sugar. Add eggs, one at a time, beating well after each. Sift together flour, baking powder, and salt. Add sifted dry ingredients alternately with poppy seed mixture, stirring well after each addition. Stir in vanilla and lemon rind at the end. Bake in well greased loaf pan at 350 degrees for 40-50 minutes or until cake tester comes out clean.