Preheat oven to 350°F (175°C).

Spray a 9x5x3 inch loaf pan with butter-flavored cooking spray.

In a small bowl, stir together 1 1/2 tablespoons lemon zest and 1/4 cup lemon juice.

Measure out 1 tablespoon of the lemon zest/juice mixture, cover, and refrigerate for the glaze.

Set aside the remaining lemon zest/juice mixture.

In a separate bowl, stir together 2 cups flour, 2/3 cup sugar, and 2 teaspoons poppy seeds.

Create a well in the center of the dry ingredients.

In another bowl, mix together 3/4 cup pineapple juice, 1/2 teaspoon almond extract, 2 large eggs, and 3 tablespoons corn oil with the remaining lemon juice mixture.

Mix the wet ingredients well.

Pour the wet ingredients into the well of the dry ingredients.

Stir until just combined; do not overmix. The batter should be slightly lumpy.

Pour the batter into the prepared loaf pan.

Bake for 40-50 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

Remove the bread from the pan and cool on a wire rack for at least 20 minutes before glazing.

To make the glaze, whisk the reserved 1 tablespoon lemon juice mixture with 1/2 cup confectioners' sugar until smooth.

Drizzle the glaze over the cooled loaf.

Slice and serve.