1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan well and line with parchment paper.
2. Add the sugar and lemon zest to the bowl of an electric mixer and mix together on low speed for a few minutes. This helps to release all of the flavour in the zest.
3. Add the butter to the sugar and lemon zest and cream until light and fluffy on medium speed, about 5 minutes
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla extract.
6. Mix together the flour, baking powder, baking soda and poppyseeds.
7. Add the dry ingredients alternately with the milk/ lemon juice mixture, beginning and ending with the dry ingredients. In general, I add the dry ingredients in 3 portions and the milk in 2 additions.
8. Spread batter evenly into the prepared pan.
9. Bake at 350 degrees F for about 40 minutes or until a toothpick inserted in center comes out clean.
10. Let the cake rest in the pan for 5 minutes then remove it from the pan and set on a wire rack to cool and be glazed.

To prepare the glaze

1. In a very small saucepan combine the sugar and lemon juice and bring to a simmer for only 2-3 minutes. Large bubbles should begin to appear at this point, indicating that it has reached a syrupy stage.
2. As soon as the cake comes out of the pan and is still hot, begin brushing on the lemon glaze over the top. You will need to do this in several coats, waiting a minute or so between coats to allow the glaze to absorb into the cake.
3. Allow to cool fully before slicing and serving. Store leftovers in an airtight container. Many people say this cake is even better the next day.