Preheat oven to 350° and prepare pan with non-stick spray or butter.
Whisk flour, baking powder and salt together and set aside.
In a stand mixer with the paddle attachment, cream the butter, sugar and almond extract together on medium speed for about 3 minutes or until light and fluffy.
Add eggs one at a time allowing to completely incorporate, scraping down bowl as needed.
Slowly add flour mixture, about two tablespoons at a time, until incorporated.
Add vegetable oil and lemon juice, mixing until just combined.
Using a spatula, fold in poppy seeds and make sure no flour pockets remain.
Transfer to prepared pan and bake for 45-50 minutes until baked through. Edges will be golden brown.
While snack cake is cooling, make glaze by whisking together powdered sugar and remaining lemon juice and zest until combined. Pour over top and allow to harden slightly.