• Grease a 9"x5" loaf pan with cooking spray and line with parchment paper. Reheat oven to 375˚F
• In a small bowl combine 2½ cups all purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda.
• Zest 2 lemons, and squeeze the juice out of both. Set aside 1 Tablespoon of the juice for the glaze.
• In a small bowl mix 1 cup sour milk with ½ cup lemon juice and 2 Tablespoon lemon zest.
• In a medium mixing bowl, blend softened ½ cup salted butter and 1 cup sugar together well. Add 2 large eggs and whisk well. Add 1 Tablespoon poppyseeds.
• Mix the flour and sour milk mixture alternately into the egg mixture, folding between each addition, until just combined.
• Fold into prepared pan and bake for 15 minutes at 375˚F. Turn oven down to 350˚F and continue to bake for 45 minutes.
• Check for doneness by a toothpick inserted into the middle of loaf comes out clean. Cool on a wire rack.

Glaze

• In a small bowl, mix 1 cup powdered sugar with the reserved 1 Tablespoon lemon juice. Mix. If it is too thick, add ¼ water, or more if needed.
• Drizzle glaze over cooled loaf.