Preheat the oven to 350°F, and spray a 9x5-inch loaf pan with cooking spray. Set aside.

In a mixing bowl, sift the flour and whisk in the sugar, baking powder, baking soda, salt, lemon zest and poppy seeds.

In a second bowl, combine the milk, eggs, canola oil and vanilla extract.

Add the wet ingredients to the dry ingredients, and stir just until combined.

Pour the mixture into the loaf pan, and smooth into an even layer.

Bake for 30-40 minutes until the surface cracks and has a golden color. A knife inserted in the center should come out clean when the bread is cooked through.

While the bread bakes, make the lemon glaze. Combine the powdered sugar with the lemon juice. Stir until the sugar is dissolved. If needed, add warm water one tablespoon at a time until the desired texture is reached. For a thicker glaze add more powdered sugar.

Remove the loaf from the oven and cool on a rack for 10-15 minutes before removing it from the pan and transferring to a wire rack to cool completely.

After the bread cools completely, drizzle with the lemon-sugar glaze.

Slice and serve. See post for storage options.