½ cup butter or margarine, softened
1/3 cup sugar
1 egg
2 tablespoons sour cream
2 cups self-rising flour
1 teaspoon grated lemon rind
Poppy Seed Filling (below)

In a large mixing bowl, combine butter, sugar, egg, and sour cream; beat until the mixture is smooth.  Add flour and lemon rind, mixing with fingers to form a dough.  Wrap in plastic wrap and chill.

Prepare Poppy Seed Filling.

Preheat oven to 350°F.  Spray a large baking sheet with non-stick vegetable spray.

On a lightly floured board, roll dough into a rectangle about 1/3-inch thick.  Spread with Poppy Seed Filling.  Starting with a long edge roll up, jelly-roll fashion.  Place, seam-side down, on prepared baking sheet.

Bake for 45 minutes or until lightly browned.  Cool and cut into slices.

POPPY SEED FILLING

1 cup ground poppy seeds
2 tablespoons sugar
1 teaspoon allspice
½ cup milk
1 tablespoon honey

In a small saucepan, combine all ingredients.  Bring to a boil, stirring constantly, and cook for 5 minutes.  Cool.

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