Lemon Poppy Seed Loaf with Glaze in 1h 5min

Instructions:

1. Preheat your oven to 175°C (350°F).
2. In your main mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub them together for 2 minutes until the sugar looks like wet sand and smells intensely of citrus.
3. Whisk in the 2 eggs one at a time. Add the neutral oil, sour cream, lemon juice, and vanilla extract. Whisk vigorously until the mixture is pale and completely smooth.
4. Place a sieve over your bowl and sift in the all purpose flour, baking powder, and sea salt. Fold in the poppy seeds using a spatula. Mix until just a few streaks of flour remain. Do not overwork the batter, or you'll lose that delicate texture we're aiming for.
5. Pour the batter into your prepared 23x13 cm loaf pan. Smooth the top with your spatula. Bake for 50 minutes until a skewer inserted into the center comes out clean. The top should be golden brown with a characteristic crack running down the center.
6. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. While it's still warm, whisk the powdered sugar and heavy cream together. Pour half the glaze over the warm loaf so it soaks into the top layer. Once completely cool, pour the remaining glaze over for that thick, shattering finish.