Preheat oven to 350°F. Grease a 9x5 loaf pan with butter. I prefer using my hand versus a paper towel or brush.
In a small pan, melt the butter over medium heat. Let it sit aside to cool a bit. In a medium bowl, whisk flour, along with the baking powder and kosher salt.
Using an electric mixer or a stand mixer, whisk the butter and sugar in a large bowl for about 1 minute. Add the eggs one at a time, and mix for another 2 to 3 minutes until a slight fluffy cream.
Then add the vanilla and almond extracts.
Zest a lemon and add to the mixture and mix again.
Alternately add the milk and flour mixture, stirring in between additions until batter is combined. Finally, stir in the poppyseeds with a spatula.
Bake for 40-50 minutes, or until a toothpick comes out clean. Let it cool for 10 to 20 minutes in the pan, then carefully remove to a rack to finish cooling. Note on baking time: all ovens are different, so I like to set the timer for 35 minutes to take a peak, and I use a toothpick at the 40 minutes mark. If it needs more time, I check every 2 minutes after until reaching the desired bake.
Glazing
While the loaf is cooling, whisk the powdered sugar, extracts, vanilla bean powder or paste, juice of ½ a lemon, and splash of milk until smooth. I personally like a thick glaze so feel free to add more powder sugar!
Remove the loaf from the pan onto a cooling rack with parchment paper underneath, otherwise, you'll have a mess on your counter. Once the loaf is slightly cooled, pour the glaze and top with almond slices. Slice and enjoy with some coffee!