Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

Cream the softened butter and sugar using an electric mixer until light and fluffy, about 3-4 minutes.

Add in the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

Gently mix in the yogurt, lemon juice, and lemon zest until everything is well-combined.

Fold the dry mixture into the wet ingredients until just combined.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool the loaf in the pan for about 10 minutes before transferring to a wire rack.

Drizzle with lemon glaze if desired after it cools completely.