Lemon Poppy Seed Bread


Source: Lindy Dyke (1979)
Prep time: 15 minutesCooking time: 50 minutesTotal time: 1 1⁄12 hours

Ingredients

1 T
poppy seed
1⁄2 c
milk
2 c
flour, all-purpose (sifted)
1 T
baking powder
1 t
salt
1 c
shortening (or margarine)
3⁄4 c
sugar
2
eggs
1 t
lemon rind (grated)

Instructions

Combine poppy seed and milk; set aside. Sift dry ingredients. Cream shortening and gradually add sugar. Add eggs, one at a time, beating well after each. Add dry ingredients alternately with milk mixture. Stir in lemon rind. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 45 to 50 minutes, or until done. Remove from pan and cool on wire rack.