Lemon Poppy Bread

 Lemon poppy bread

1/3 cup shortening

1 cup sugar

2 eggs

1½ cups flour

1½ teaspoons baking powder

¼ teaspoon salt

½ cup milk

Grated rind of 1 lemon

3 tablespoon poppy seed

1/3 cup sugar

Juice of one lemon

Cream shortening; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. 

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in rind and poppy seed. 

Pour batter into a greased  8½x4½x3 inch loaf pan. Bake at 350 degrees oven for 50 minutes or until a wooden pick inserted in the center comes out clean. 

Combine 1/3 cup sugar and lemon juice, stirring well; immediately pour over the bread in the pan. Cool in pan for 10 minutes; remove from pan, and cool completely on wire rack. Yield; 1 loaf.