• Heat the oven to 350° (180° C).
• Grease the loaf pan(s) and line with parchment paper, then set aside.
• Sift the flour, baking powder, and salt together into a bowl, then set aside.
• Melt the butter in a small saucepan over low heat, stir in the poppy seeds and lemon zest, and set aside.
• Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for about 2 minutes, until pale and frothy.
• Add the cold whipping cream and continue to beat for about 2 minutes, until the mixture has combined, thickened a little, and turned pale.
• Use a rubber spatula to fold the dry ingredient mix into the egg mixture. Then fold the melted butter, poppy seeds, and zest mixture in.
• Spoon the mixture into the loaf pan(s) so that it rises three-quarters of the way up the sides.
• Place on a baking sheet and bake for about 50 minutes, or until a skewer inserted into the center comes out clean.

The Glaze

• To make the glaze, whisk the confectioners' sugar with the lemon juice in a bowl. Pour the glaze over the top of the cake as soon as it comes out of the oven, spreading it over the top so that it sinks in and creates a nice coating.
• Set aside to cool for 30 minutes before removing from the pan.
• Let it come to room temperature before serving.