Lemon Poppy Seed Bread

• 250 gall-purpose flour — 2 cup
• 4 tsppoppy seeds
• 1 tspbaking soda
• ½ tspbaking powder
• ¼ tspsalt
• 1large egg
• 150 ggranulated sugar — ¾ cup
• ⅓ cupvegetable oil — 80 ml
• 80 gsour cream — at room temperature, ⅓ cup, or plain yogurt or Greek yogurt
• ⅔ cupwhole milk — 160 ml
• 3 tbsplemon juice — 45 ml
• 1 tbsplemon zest

Glaze

• 60 gconfectioners’ sugar — ½ cup
• 1 tbsplemon juice — 15 ml
• —candied lemon slices — sliced, optional