In a mixing bowl combine the flour, granulated sugar, baking powder, baking soda and salt. Stir with a spoon to combine and set aside.
In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, lemon zest, lemon juice, and poppy seeds. Stir to combine with a spatula for 30 seconds.
Gradually mix in the dry ingredients, mixing by hand just until combined. The batter will be very thick!
Spray a loaf pan (either 9×5 or 8.5×4.5) with non-stick cooking spray. Transfer the batter to the pan and spread even with a spatula.
Place in the center of the oven and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. The total suggested bake time for a 8.5×4.5 inch pan is 55-65 minutes and 9×5 inch pan is 45-60 minutes. Be sure to know what size your pan is.
Allow the bread to cool before adding the glaze. Mix the sifted powdered sugar and lemon juice together with a spatula. You may possibly need more lemon juice, it just depends on how thin or thick you like your glaze. Use a spoon to spread the glaze over the bread.
To store: Lemon poppy seed loaf can be stored wrapped in plastic wrap or in an airtight storage container at room temperature for up to 4 days. To freeze, wrap the bread in plastic wrap, then either place it in a freezer bag or wrap it in a layer of foil. Freeze for up to 3 months and let it thaw at room temperature before serving.Know what size loaf pan you have. There’s two popular loaf pan sizes – 9×5 and 8.5×4.5. Even though the numbers are similar, the pans actually differ in size by 15%. The 8.5×4.5 pan will yield a tall, more domed bread and will take 5-10 minutes longer when baking. The total suggested bake time for a 8.5×4.5 inch pan is 55-65 minutes and 9×5 inch pan is 45-60 minutes.