Lemon Bread

Bicenntennial Cake - Dorothy Watts
2 c. flour
1/2 t. salt
2 t. baking powder

Cream the following:
2 eggs
1 c. sugar
1 c. oil
1 t. almond
1 t. vanilla

Alternately add to the creamed mixture the flour mixture, and then 1 c. evaporated milk (may need a little more than 1 c.)
Sprinkle in 1/4 c. poppyseed.

Grease and flour 2 loaf pans or 2 square cake pans.
Bake 350 for 45 min. let cool for a few minutes and dump on cooling racks.

Pour glaze on while still warm:
1/4 c. lemon juice
2-1/2 c. powdered sugar