Preheat oven to 350°F. Grease a 10-cup bundt pan with baking spray with flour.

In the bowl of a stand mixer, combine flour, sugar, baking powder, baking soda, and salt. Add butter and beat on low speed until all the butter is incorporated and mixture has a sandy consistency, about 3-5 minutes.

Add eggs, lemon extract, zest, and juice, and buttermilk. Mix on low speed until all ingredients are combined. Stir in poppy seeds.

Pour batter into the prepared pan. Bake for 32-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a couple of crumbs.

Let the cake cool completely before adding the glaze.

Combine all ingredients in a bowl and whisk until smooth and there are no lumps. I personally like a thick glaze, but if it seems too thick you can add 1 teaspoon of water until the desired consistency is reached.

Pour glaze over the cooled cake. To get a really thick layer of glaze, pour half of the glaze over the cake and let it dry completely. Then add the second half of the glaze over that. Let the glaze set before serving.

Store covered in the refrigerator for 2-3 days.