Preheat oven to 375 F degrees. Grease a bread pan with butter or oil.
In a large bowl mix the flour, poppy seeds, baking powder and salt together.
In another bowl, whisk the rest of the bread ingredients together. Add the wet ingredients into the flour bowl and slowly stir just until fully incorporated. Do not over mix.
Pour the mixture into the prepared bread pan, transfer to the oven and bake for 45 min to 1 hour or until you insert a toothpick in the middle and it comes out clean.
In the meantime whisk the powdered sugar and lemon juice together to make the glaze, add more lemon juice or powdered sugar as necessary until you get the consistency you want.
Cool the bread in the loaf pan for 5 minutes then remove the bread from the loaf pan and transfer it to a cooling rack to cool completely. Let bread cool completely before drizzling with lemon icing.
How do I store leftover bread: This lemon poppy seed bread will last about 1 to 2 days at normal room temperature. To maximize its shelf life though, cover it with foil or plastic wrap to prevent it from drying out and store it in the fridge. It should last about 1 week in the fridge when properly stored.Can I freeze this bread: Yes, you can. If you’d prefer to store in the freezer, wrap the loaf tightly in aluminum foil before placing in a large ziploc bag, be sure to press out as much of the air in the bag as possible before sealing. This method will keep your loaf fresh for up to 4 months. To thaw you’ll want to keep it wrapped in foil as it thaws on your counter for up to 3 hours. Be sure not to glaze your bread before placing it in the freezer as it'll become runny as it thaws.Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.