|Source: Lindy Dyke (1979)|
|Prep time: 15 minutes||Cooking time: 50 minutes||Total time: 1 1⁄12 hours|
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.