In a medium bowl whisk together dry ingredients: flour, sugar, baking powder and salt, set aside.
In a large bowl, using an electric mixer combine wet ingredients: eggs, sour cream, milk, olive oil, lemon juice and lemon zest. Whisk until fully combined and creamy.
Add dry ingredients to the wet ingredients and whisk until fully combined. Stop to scrape the sides and bottom of the bowl.
Add poppy seeds to the batter and using a spatula stir to combine.
Pour batter into prepared pan and bake for 35-45 minutes, or until a toothpick inserted in the center of the bread comes out mostly clean, with just a few crumbs attached and no raw batter. Start checking on the bread at the 30 minute mark, and if it still needs to bake more, check on it every 5 minutes.
Once fully baked, remove the pan from the oven and set it on a wire cooling rack. Let the bread cool in the pan for 15 minutes. For easy removal, run a knife around the edges of the bread and gently remove from the pan onto the cooling rack. Cool completely before frosting.