1. Preheat oven to 350°F. Spray a 9×5 loaf pan with cooking spray; set aside.
2. In a mixing bowl whisk together the eggs, yogurt, oil and vanilla. Add the flour, sugar, baking powder, baking soda and salt. Stir to combine.
3. Add the lemon zest, juice and poppy seeds, stir into batter (batter will bubble and foam a little). 
4. Pour the batter into the prepared loaf pan. Smooth the top with spatula. Bake for 35-46 or until toothpick inserted in the center comes out clean. We recommend checking the bread after 30 minutes. If the top is starting to brown too quickly, tent it loosely with foil.
5. Remove loaf from the oven, let cool for 20-30 minutes in the pan, then remove from the pan and place on a wire rack to cool completely.

For the Lemon Glaze:

1. In a small bowl mix together the powdered sugar, lemon juice and lemon zest (if using). Adjust the powdered sugar and lemon juice to a drizzly consistency.  Be sure the bread is fully cooled before drizzling with the glaze.
2. Drizzle on cooled bread before slicing.