Spray a bundt pan with a generous amount of cooking spray. Heat your galley oven to over 350º.Zest 3 lemons until you get about 1/3 cup or more of fine lemon rind. Juice those same lemons for 1/4 fresh lemon juice plus 3 tablespoons more for the Lemon Glaze.
In a medium sized bowl combine the flour, baking powder, salt and poppy seeds together. Set aside.In a large bowl cream together the butter, sugar and lemon zest with either an electric mixer or vigorously by hand. Add the eggs, milk and lemon juice. Blend until smooth. Slowly blend in the dry ingredients and beat for a couple minutes.Pour into the prepared bundt pan and bake for 55-65 minutes, until a knife inserted comes out clean.
Let cool for ten minutes before removing from the pan. Invert it onto a plate. Let cool for another 15 minutes + before adding the glaze
Lemon Glaze
Whisk the powdered sugar, lemon juice and vanilla extract in a medium sized bowl. Add milk if the glaze looks more like frosting than glaze. It’s got to be thin enough to soak into the cake.
Notes
Make ahead and refrigerate or freeze for your offshore cruise.