• Preheat the oven to 350°F/180°C. Spray an 8-inch x 4-inch loaf pan with non-stick cooking spray, set aside.
• In a large mixing bowl, whisk together 1 cup vanilla yogurt, ½ cup canola oil, 1 cup white granulated sugar, 3 large eggs, and 2 Tablespoons lemon juice until completely combined and smooth.
• To the yogurt mixture, add 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon kosher salt, stir to combine ingredients.
• Fold in 2 Tablespoons lemon zest and ¼ cup poppy seeds into the batter.
• Now pour this batter into the prepared loaf pan.
• Bake in the oven for 35-40 minutes or until a toothpick is stuck in and comes out clean.
• Once the cake is baked, let it cool completely.

Lemon Glaze

• While the cake is baking, make the glaze.
• In a medium-sized mixing bowl add 1 cup powdered sugar and 1 teaspoon lemon zest whisking together.
• To the bowl, add 1 Tablespoons lemon juice and 1 Tablespoon whole milk, whisking until a thick glaze has formed.
• Once the cake is cooled completely, remove from the loaf pan and pour the glaze over the top of the cake.
• Optional garnish with Poppy seeds and Lemon Slices.
• Cut and enjoy!