• Preheat the oven to 350°F. Spray a loaf pan with nonstick cooking spray.
• In a medium bowl, mix together 2 cups all purpose flour, 2 tablespoon poppy seeds, 2 tablespoon lemon zest, 2 teaspoon baking powder and ½ teaspoon salt. Set aside.
• In a separate large bowl, cream the 1 cup granulated sugar with ½ cup unsalted butter using an electric hand mixer.
• Next add in 3 large eggs, 1 teaspoon vanilla extract, and ¼ cup lemon juice and beat together until fully mixed.
• Now add half of the dry flour mixture to the wet ingredients bowl and mix together.
• Next add half of the buttermilk to the bowl and mix together.
• Add the last half of the dry ingredients to the bowl and mix it in.
• Add the last half of the buttermilk to the bowl and mix that in.
• Pour the batter into the prepared loaf pan. Place in the oven to bake for 50-60 minutes, or until a toothpick comes out clean when poked through the center. Let the loaf sit for 10 minutes before transferring it to a rack to cool.

For The Glaze:

• While the loaf is still warm, mix together the glaze: 2 tablespoon granulated sugar, 2 teaspoon lemon juice and 1 teaspoon milk in a small bowl. Drizzle the glaze overtop of the loaf and spread around with a brush or spatula. Now let the loaf cool completely before adding the icing.

For The Icing:

• Once the loaf has completely cooled, you can prepare the icing. In a medium bowl, mix together 1 cup powdered sugar, 1 tablespoon lemon juice and 3 teaspoon milk.
• Now pour the glaze overtop of the loaf. I like to use a silicone brush to help spread it around.
• Let the glaze completely harden. Once it has, you can slice the loaf with a bread knife into pieces to serve. Enjoy!