Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

1. In a bowl, whisk together flour, baking powder, and salt. Set aside.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Beat in eggs one at a time, mixing well after each addition.
4. Stir in lemon zest and lemon juice.
5. Mix in the milk until combined.
6. Gradually add dry ingredients and mix until just combined.
7. Fold in the poppy seeds evenly.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
11. For the drizzle: Mix powdered sugar with lemon juice until smooth and pourable.
12. While the cake is still slightly warm, poke holes in the top and drizzle with lemon mixture. Allow to soak in and cool completely before serving.