Preparation Steps

• Preheat oven to 350°F. Grease a 9 x 5 inch loaf pan and line with a parchment sling for easy removal.
• In a large bowl, whisk together flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
• In a separate bowl, whisk the granulated sugar, eggs, sour cream, milk, lemon juice, and vanilla until smooth. Slowly stream in the melted butter while whisking.
• Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; do not overmix.
• Transfer batter to the prepared pan, smooth the top, and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Tent loosely with foil if browning too quickly.
• Cool in the pan for 10 minutes, then lift out and cool on a wire rack until barely warm or room temperature.
• For the glaze, whisk powdered sugar with lemon juice, adding milk as needed for a pourable consistency. Drizzle over the cooled loaf and let set for 15 minutes.
• Slice into 10 pieces and serve. Store covered at room temperature up to 2 days, or refrigerate up to 5 days.