Heat oven to 350 degrees. Grease bottom only of one 9-inch loaf pan. Set aside.
In a medium sized bowl, stir together the flour, baking powder, and salt. Set aside.
In a large bowl, beat together the sugar and butter until smooth and creamy.
Add the milk, eggs, poppy seeds, and lemon zest. Mix well.
Add the flour mixture and stir just until blended. Do not over mix because the bread will have a tough crumb and will also form “tunnels”.
Pour batter into the prepared pan. Bake for 30-40 minutes or until toothpick inserted in center comes out clean.
Remove bread from oven and allow to cool in pan for 5 minutes.
While bread is baking, make the glaze: In a small bowl mix together the sugar, melted butter, and lemon juice. Set aside.
When baked, remove bread from pan and place on a cooling rack. With a thin wooden skewer, poke holes in top of bread.
Drizzle glaze over warm bread. Allow to cool completely before slicing. Note: It is best to place cooling rack over a cookie sheet, piece of aluminum foil, or parchment paper before glazing bread to catch the glaze which inevitably drips off of the bread.