Poppy Seed Lemon Loaf

4 eggs
1 1/2 cups light cream
1 cup vegetable oil
1/2 cup poppy seeds
3 cups all purpose flour
2 1/4 cups granulated sugar
1 tbsp. grated lemon rind
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1/4 cup lemon juice

In a large bowl, whisk eggs, cream, oil and poppy seeds. Stir together flour, 2 cups of the sugar, lemon rind, baking powder, baking soda and salt. Stir into egg mixture just until moistened. Divide between 2 greased 8 x 4-inch loaf pans; bake in 325 F. oven for 1 hour or until tester inserted in centres comes out clean. Let cool in pans for 10 minutes; turn out on to racks and let cool completely. Combine remaining sugar with lemon juice; brush over tops of loaves. Makes 2 loaves. POPPY SEED BARS:

1/2 cup poppy seed
4 tablespoons milk (divided)
1/2 cup butter
1/2 cup sugar
1/4 cup honey
2 eggs
1 3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla
1 cup dessicated coconut
Icing sugar

In a small bowl, combine poppy seed and 2 tablespoons milk.

In a medium mixing bowl, cream together butter, sugar and honey. Add eggs and beat well.

Sift together flour, salt, baking powder and soda. Blend into creamed mixture alternately with 2 tablespoons milk and vanilla. Stir in coconut and poppy seed-milk mixture.

Spread evenly in a greased 13 x 9 x 2-inch pan. Bake at 350 F. for 25 to 30 minutes. Cool in pan on wire rack. Sprinkle top with sifted icing sugar and cut into bars. Makes 2 dozen bars.