Preheat your oven to 350°F (175°C). Prepare a 9x5 loaf pan by lining it with parchment paper.

Combine granulated sugar with the zest of two lemons, rubbing the zest into the sugar until fragrant.

Beat together eggs, the lemon-scented sugar, and sour cream in a separate bowl until light and fluffy. Slowly drizzle in the vegetable oil, then add lemon juice and extract.

Whisk together flour, baking powder, baking soda, salt, and poppy seeds in another bowl.

Fold the dry ingredients into the wet mixture gently, ensuring it's just combined.

Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.

Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Whisk together powdered sugar, milk, lemon juice, and melted butter for the glaze until smooth. Adjust consistency if needed.

Once cooled, pour the glaze over the loaf and let it set for 10-15 minutes before slicing.