Preheat and Prepare the Pan:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan (or loaf pan) to prevent sticking.

Combine Dry Ingredients:

In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.

Cream Butter and Sugar:

In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.

Add Wet Ingredients:

Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract.

Alternate Dry Ingredients and Buttermilk:

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.

Bake the Cake:

Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Lemon Glaze:

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Glaze and Serve:

Drizzle the glaze over the cooled cake, letting it drip down the sides. Slice and serve for a refreshing, citrusy treat!