• Preheat the oven to 350F and line a 9x5 loaf pan with parchment paper and set aside.
• In a large bowl, rub the sugar and the lemon zest together using your fingers to allow the citrus oils to come through in the sugar.
• In a mixing bowl cream the eggs, sugar, and sour cream together until light nd fluffy.
  3 eggs, 1 cup sugar, ¼ cup sour cream
• Add in the oil and mix slowly. Add in the lemon zest, lemon extract, and beat to combine.
  ½ cup oil, 1 zest of two lemon, 1 tablespoon lemon extract, ½ teaspoon vanilla extract, 3 tablespoon lemon juice
• Add in the flour, baking powder, baking soda, poppy seeds, and salt and mix just until combined. Do not overmix.
  1 & ¾ cup flour, 1 & ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, 2 tablespoon poppy seeds
• Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
• Allow the loaf pan to cool down completely before removing from the loaf pan and top it with the lemon glaze.

Make the lemon glaze

• In a medium bowl, add the powdered sugar, milk, lemon juice, and melted butter and whisk to combine.
  1 & ½ cup powdered sugar, 2 tablespoon lemon juice, ½ tablespoon milk, ½ tablespoon butter
• Pour the glaze over the loaf and allow it to set. Slice and enjoy!