Preheat oven to 325. Oil and flour 2 bread pans.

Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure about 1/2 cup.

Sift together flour, baking powder, and salt.

Beat together butter, 2 cups sugar, and zest until light and fluffy with a mixer. Add eggs 1 at a time, beating well after each addition. 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. Beat in poppy seeds and 2 tablespoons lemon juice and divide batter between loaf pans, smoothing tops. Bake loaves in middle of oven until a tester comes out clean, about 1 hour {or less if you make mini-loaves}.

While loaves are baking, in a small bowl stir together remaining lemon juice and remaining 1/2 cup sugar until sugar is dissolved.

Cool loaves in pans on a rack 15 minutes. Run a thin knife around edges of pans and invert loaves onto rack. Turn loaves right side up and pierce tops all over with a thin skewer. Repeatedly brush lemon glaze over tops of loaves until all of glaze is absorbed.

Cool loaves completely. Tea bread keeps, wrapped in wax paper, in an airtight container at room temperature 4 days or, wrapped in foil and frozen, 1 month.