Heat oven to 350°F (175°C). Grease a 9 by 5 inch metal loaf pan and line with parchment, leaving lifting handles. Whisk flour, baking powder, baking soda, salt and poppy seeds in a bowl.

Beat softened butter, granulated sugar and zest for 2–3 minutes until noticeably lighter. Beat in eggs one at a time, scraping the bowl between additions. A slightly curdled appearance after the eggs can smooth out when flour is added.

Whisk yogurt, milk, batter lemon juice and vanilla separately. Add the flour mixture to the butter mixture in three additions, alternating with the yogurt mixture in two additions. Start and end with flour. Mix on low or fold just until combined; scrape the bottom for dry pockets.

Spread batter evenly in the pan. Bake for 55–65 minutes, checking around 50 minutes. A thin skewer inserted in the center should emerge without wet batter, though a few moist crumbs are fine. If the top is browning too quickly, tent loosely with foil.

Cool in the pan for 15 minutes, then lift onto a rack and cool completely, usually about 1 hour more. Stir powdered sugar with 1 tablespoon glaze juice, adding a little more only if needed for a thick drizzle. Spoon over the cool loaf and let set for about 25 minutes before slicing.