Ukrainian Poppy Seed Cake

¾ cup poppy seeds            

1 cup milk

½ lb. butter

1-1/3 cups light brown sugar

3 eggs

2 cups unbleached white flour

3 tsp baking powder

½ tsp salt

½ tsp vanilla

1 tsp lemon rind

Preheat oven to 350°. Butter two medium loaf tins.

Heat poppy seeds and milk together in a saucepan. Remove from heat right before it boils. Let it 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 to egg mixture alternately with poppy seed mixture, stirring well after each addition. Stir in vanilla and lemon rind at the end. Bake in well-greased leaf pans at 350° for 40-50 minutes, or until toothpick comes out clean.