Preheat your oven to 350°F (175°C) and prepare your loaf pan with butter or non-stick spray and flour.

In a large bowl, whisk together flour, baking powder, sugar, and poppy seeds. Set aside.

Cream together butter and sugar until light and fluffy. Add eggs one at a time, followed by lemon zest and juice, mixing well.

Gradually fold the dry mixture into the wet ingredients, alternating with milk until just combined.

Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For the optional glaze, whisk together powdered sugar and lemon juice, then drizzle over the cooled cake.