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1
Into a bowl sift together the flour, the baking powder, and the salt and stir in the poppy seeds.
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2
In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the vanilla.
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3
Beat in the eggs, 1 at a time, and the milk and beat the mixture until it is combined well.
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4
Add the flour mixture and beat the batter until it is just combined.
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5
Divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F.
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6
oven for 40 to 45 minutes, or until a tester comes out clean.
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7
In a small saucepan combine the lemon juice and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and keep the syrup warm.
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8
Poke the tops of the breads immediately all over with a skewer, brush them with some of the syrup, and let the breads cool in the pans on the rack for 5 minutes.
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9
Invert the breads onto the rack and poke all sides of them all over with the skewer.
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10
Brush the breads with the remaining syrup and let them cool, right sides up.
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11
Wrap the breads in plastic wrap and foil and let them stand overnight.
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12
The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
