A moist and flavorful quick bread made with fresh lemon zest and crunchy poppy seeds, perfect for breakfast or a light snack.

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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time, then mix in sour cream, milk, lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For extra lemon flavor, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
Bread can be stored in an airtight container at room temperature for up to 3 days.
Can be frozen for up to 2 months.