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1
Preheat the oven to 350F.
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2
Generously butter two 8 1/2-by-4 1/2-inch loaf pans; set aside.
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3
In a bowl, sift together the flour, baking powder, and salt.
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4
Stir in poppy seeds; set aside.
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5
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, lemon zest, lemon extract, and sour cream on medium speed until light and fluffy, 2 to 3 minutes.
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6
Add the eggs, one at a time, beating to incorporate after each and scraping down the sides of the bowl as needed.
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7
Beat in the oil and lemon juice.
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8
Add the reserved flour mixture and beat until just combined.
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9
Do not overmix.
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10
Divide batter evenly between the prepared pans, and smooth with an offset spatula.
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11
Bake until cakes are lightly golden and a cake tester inserted in the centers comes out clean, 50 to 55 minutes.
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12
Transfer pans to a wire rack set over a piece of parchment paper to cool 10 minutes.
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13
Turn out cakes onto the rack to cool completely.
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14
Combine the apricot jam and Cognac in a small saucepan and place over medium low heat.
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15
Simmer until the jam liquefies, about 3 minutes.
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16
Using a rubber spatula, press the jam through a fine sieve set over a small bowl; discard solids.
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17
Brush the tops and sides of cakes with the glaze.
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18
Let stand at room temperature for 30 minutes.
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19
Cakes can be kept at room temperature, wrapped well in plastic, for up to 3 days.
