Preheat the oven to 350°F and spray an 8½ x 4½-inch loaf pan with non-stick cooking spray. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine eggs, granulated sugar, sour cream, lemon zest, lemon juice, and lemon extract. Beat on low speed until creamy.

While the mixer is still on low speed, slowly drizzle in the vegetable oil and mix until fully combined.

In a separate medium bowl, whisk together all-purpose flour, poppy seeds, baking powder, and kosher salt. Gradually add the dry mixture to the wet mixture, mixing until just combined. It's okay if the batter has a few lumps.

Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter.

Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, about 30 minutes.

To make the glaze, whisk together confectioners' sugar and freshly squeezed lemon juice in a medium bowl until smooth.

Once the loaf is completely cooled, pour the glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving.