First you have to preheat your oven to 170* C fan and then coat a greased 35cm*10cm cake pan with some flour. Coating a greased cake pan with a thin dusting of flour creates a barrier between the grease and the cake batter, which prevents the grease from melting and disappearing into the batter as the cake bakes, allowing it to do its job in the end, after the cake is baked.
Then in a medium mixing bowl, combine flour, baking powder, and salt and set aside.
In a large mixing bowl combine sugar, yogurt, vegetable oil, eggs, the juice from half of the lemon, the lemon zest and by using an electric mixer mix well until combined. Scrape down the bowl and paddle with a rubber spatula. Stir in dry mixture, just until combined and then add poppy seeds and mix until fully incorporated to the mixture.
Transfer batter to prepared loaf pan and bake in preheated oven for 45 minutes, or until toothpick inserted in center of cake comes out clean. Remove from oven and allow to cool in pan for 15 minutes before removing it.
To make lemon glaze, combine powdered sugar, juice from half of lemon and one teaspoon of milk. Drizzle over to the whole cake if you want or at each slice that you cut.
Have in mind that before drizzling with lemon glaze the cake should be totally cool.