Jalen Lynette

1. In a large bowl, add sugar and lemon zest. Whisk to combine and release the lemon oils.

2. Add softened butter and cream together with the sugar mixture using an electric mixer until light and fluffy.

3. Mix in vanilla extract, followed by the eggs, one at a time, mixing well after each addition.

4. Stir in the milk until combined.

5. Sift in the flour, then add the poppy seeds. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

6. Pour the batter into a loaf pan lined with parchment paper and spread evenly.

7. Bake until golden brown and a skewer inserted into the center comes out clean.

8. While the loaf is still warm, prepare a simple syrup by heating lemon juice and sugar in a small saucepan until the sugar is fully dissolved.

9. Pour the warm syrup evenly over the loaf while it's still in the pan. Allow it to cool completely.

10. Once cooled, prepare the glaze by whisking powdered sugar with lemon juice until a smooth, pourable consistency is reached.

11. Remove the loaf from the pan, place it on a serving plate or board, and pour the glaze over the top.

12. Garnish with additional lemon zest if desired, then slice and serve.