• Preheat oven to 350 degrees F. Coat an 9-inch loaf pan generously with nonstick cooking spray.
• In a medium mixing bowl, combine the flour, baking powder, and salt and set aside.
• In a large mixing bowl use an electric mixer to combine the granulated sugar, yogurt, oil, eggs, the juice from half of the lemon (reserve remaining half for later), all of the lemon zest and the vanilla extract. Mix until well combined. Use a wooden spoon to stir in dry mixture, just until combined. Stir in the poppy seeds last and mix until incorporated throughout the batter.
• Transfer batter to prepared loaf pan and bake in the preheated oven for 45 to 55 minutes, or until toothpick inserted in center of bread comes out clean. Remove from the oven and allow to cool in the pan for 15 minutes. Use a knife to around the edges of the loaf pan to loosen the bread and then turn out the loaf onto a plate. Allow to cool completely before drizzling with the lemon glaze.

Lemon Glaze

• Combine the powdered sugar and juice from as much of the remaining half of lemon (2 to 3 tablespoons) to reach the desired drizzling consistency. Drizzle over the completely cooled bread.