Poppy Seed Pound Cake  Laurie & Steve
3/4 cup butter or margarine
1 cup brown sugar
3 large eggs
1/2 teaspoon baking soda
1 tablespoon grated lemon peel
3 tablespoons poppy seed
1 cup lemon yogurt
2 & 1/4 cups flour
Lemon glaze:
1 cup sifted powdered sugar
1 1/2 tablespoons lemon juice (fresh is best)
Cream butter and sugar until smooth. Add eggs, one at a time, beating well.
Mix in baking soda, lemon peel and poppy seed. Add yogurt and beat well.
Stir in flour. Pour into a greased and floured (or use Pam) 5x9-inch loaf pan.
Bake in a 350-degree oven for about 1 hour, until toothpick inserted in
center of loaf comes out clean. Let cool for 15 minutes, then top with glaze.
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