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1
Preheat oven to 325F.
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2
Butter and flour two 9- x 5- x 3-inch metal loaf pans, knocking out any excess flour.
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3
Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure about 1/2 cup.
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4
Into a bowl sift together flour, baking powder, and salt.
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5
In a large bowl with an electric mixer beat together butter, 2 cups sugar, and zest until light and fluffy.
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6
Beat in eggs 1 at a time, beating well after each addition.
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7
With mixer on low speed add flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating just until batter is combined well.
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8
Beat in poppy seeds and 1 tablespoon lemon juice and divide batter between loaf pans, smoothing tops.
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9
Bake loaves in middle of oven until a tester comes out clean, about 1 hour.
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10
While loaves are baking, in a small bowl stir together remaining lemon juice and remaining 1/2 cup sugar until sugar is dissolved.
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11
Cool loaves in pans on a rack 15 minutes.
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12
Run a thin knife around edges of pans and invert loaves onto rack.
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13
Turn loaves right side up and pierce tops all over with a thin skewer.
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14
Repeatedly brush lemon glaze over tops of loaves until all of glaze is absorbed.
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15
Cool loaves completely.
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16
Tea bread keeps, wrapped in wax paper, in an airtight container at room temperature 4 days or, wrapped in foil and frozen, 1 month.
