Preheat oven to 350°F (180°C). Prepare a loaf pan by misting with cooking oil spray. An 8.5 x 4.5 x 2.5 inch pan works well.

In large bowl of electric mixer, beat butter, sugar and lemon rind together very well until creamy, about 2 full minutes of beating on high speed. Add eggs, beating well after each addition. Blend in the vanilla.

In a separate bowl, whisk together flour, baking powder, salt and poppy seeds

Add dry ingredients and milk to egg mixture. Stir together until just combined.

Transfer mixture to prepared pan and lightly smooth the top. Using a damp spoon helps prevent spoon from sticking.

Bake for approximately 60 minutes or until a toothpick or wooden skewer inserted comes out clean and the top of loaf springs back when lightly touched. Baking time varies based on pan size and can range from 45-60 minutes.

While loaf bakes, make lemon glaze by combining lemon juice and remaining ¼ cup sugar over medium heat stirring until sugar is dissolved and mixture just starts to boil. Remove from heat. This can also be made by microwaving for 30 seconds and stirring well.

When loaf is done and still hot, poke numerous holes in it with a wooden skewer. Drizzle with lemon glaze which will drip into the loaf. Allow loaf to stand for about 10 minutes. Remove from pan and allow to fully cool. Enjoy a slice now or wrap the loaf and let sit overnight before slicing. If a glaze is desired for the top of the loaf, it can be quickly made by using ½ cup of icing sugar and stirring in about 2 teaspoons of lemon juice until desired consistency.