Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and lightly flour it. This will ensure the cake doesn’t stick.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer on medium speed. The mixture should be pale in color.

Step 3: Add Eggs

Add the eggs one at a time, beating well after each addition. This helps to fully incorporate the eggs and keeps the batter smooth.

Step 4: Combine Dry Ingredients

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

Step 5: Mix Sour Cream, Lemon Zest, and Juice

In another bowl, mix the sour cream, lemon zest, and freshly squeezed lemon juice. The acidity of the lemon will react with the baking soda to help the cake rise.

Step 6: Incorporate Dry Ingredients

Gradually add the dry ingredients to the butter-sugar-egg mixture, alternating with the sour cream mixture. Start and end with the dry ingredients, mixing until just combined. Avoid overmixing to keep the cake tender.

Step 7: Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake

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

Step 9: Prepare the Vanilla Glaze

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable. Add more milk if necessary, a teaspoon at a time.

Step 10: Glaze the Cake

Once the cake has completely cooled, drizzle the vanilla glaze evenly over the top. Allow the glaze to set for 15-20 minutes before slicing.