Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan with melted butter or vegetable oil. Set aside.

Sift flour in a medium size bowl. Add baking powder, salt, and mix well. Set aside.

In the bowl of a stand mixer fitted with a whisk or using hand mixer on low-speed setting, cream softened butter (NOT MELTED)* and sugar until pale and fluffy. If you end up with a chunky texture while mixing butter and sugar, stop everything, then use a rubber spatula, and press butter and sugar until creamy.

Slowly add the beaten eggs to the mixer, one at a time. Add the lemon juice, zest and poppy seeds. Combine with half the milk and half of the flour mixture, mixing until combined. Gradually add the remaining milk and flour, mixing until fully combined.

Transfer the batter to the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let cool for about 10 minutes in the pan, then transfer to a cooling rack to cool completely.

When cooled, make the icing by combining 1 Tablespoon lemon juice with powdered sugar and adding milk until the consistency is thick. Spoon over the cake and let it harden before serving.