Preheat the oven to 350 F. Butter a 9×5 inch loaf pan and set aside. 

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

In another bowl, whisk together the egg, sugar, milk, sour cream, oil and the zest and juice of 1 Meyer lemon. 

Slowly add the bowl wet ingredients into the flour mixture and stir until smooth. 

Pour the batter into the prepared loaf pan.

Bake at 350F for 50 – 55 minutes or until a toothpick inserted into the center of the bread comes out clean. 

Let bread cool in the pan for 10 – 15 minutes before adding the glaze.

With a toothpick, poke holes over the top of the loaf. 

Mix the powdered sugar, lemon juice and vanilla extract water together {adding more lemon juice if needed} until you reach the consistency of a nice glaze {not too thick, not too thin}.

Drizzle evenly over the loaf. Sprinkle zest over the top. Let sit for 30 minutes before slicing.