1. Preheat the oven to 350°F (180°C). Separate the egg whites from the egg yolks. In a mixing bowl add the egg yolks and sugar and mix until light and fluffy. Add the butter and mix on high until everything looks very creamy (about 3 minutes). Add the lemon juice, lemon zest, poppy seeds, and the vanilla extract and mix until just well combined.

2. In a second bowl mix flour, baking powder, and salt until well combined. Whisk the egg whites with a pinch of salt until stiff peaks form. Add the flour mix to the bowl and mix until just combined. Gently fold in the egg whites into the mixture. Pour the batter into a greased loaf tin and bake for about 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.

3. For the glaze add the confectioners’ sugar to a bowl and gradually add the lemon until you get a glaze with a thick consistency. You may not need the entire amount of lemon juice. Pour the glaze over the cake, once it has cooled down completely, and spread evenly.