Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This step ensures a moist, tender cake.

Step 4: Add Eggs and Flavorings

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.

Step 5: Alternate Adding Dry Ingredients and Sour Cream

With the mixer on low speed, add the dry ingredients in three parts, alternating with the sour cream (or Greek yogurt). Start and end with the flour mixture. Mix until just combined – do not overmix. Gently fold in the poppy seeds.

Step 6: Bake the Cake

Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil after 40 minutes.

Step 7: Prepare the Vanilla Bean Glaze

While the cake is baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla bean paste, and lemon juice (if using). The glaze should be smooth and pourable. Adjust the consistency with more milk or sugar if needed.

Step 8: Cool and Glaze the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the vanilla bean glaze over the top once the cake has cooled.