Lemon Poppy Seed Bread

2 C flour
2 T poppy seeds
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C sugar
2 large eggs
2/3 C vegetable oil
1/3 C sour cream (or Greek yogurt)
1/2 C whole or 2% milk
2 T lemon juice
2 T lemon zest

Lemon Glaze

1 C powdered sugar
2 T lemon juice

Preheat to 350 degrees. Grease a 9×5-inch loaf pan well.  Whisk together the flour, poppy seeds, baking powder, baking soda, and salt in a large bowl. In a separate medium bowl whisk together the sugar, eggs, vegetable oil, sour cream, milk, lemon juice, and lemon zest. Add the liquid ingredients to the dry ingredients and stir just until combined.  Bake 50 to 55 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Let the loaf cool for 10 to 15 minutes before inverting the loaf on to a cooling rack.  In a bowl whisk together the powdered sugar and lemon juice. You can drizzle this over the loaf when it is warm to create a glaze or when it is fully cooled for more of an icing finish.