Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it with butter or lining it with parchment paper.

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. Set aside.

In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3–4 minutes.

Add the eggs one at a time, blending well after each addition, then pour in the vanilla extract.

Stir in the yogurt, lemon zest, and fresh lemon juice until well incorporated and smooth.

Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing.

Pour the batter into the prepared loaf pan and tap gently on the countertop to release air bubbles.

Bake for 50–60 minutes, checking for doneness at the 50-minute mark with a toothpick.

Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To prepare the optional glaze, mix powdered sugar with fresh lemon juice until smooth and drizzle over the cooled loaf.