1. Preheat the oven at 350 and prepare a 10-inch bundt pan by spraying with non-stick cooking spray and dusting with sugar making sure you coat the entire pan.
2. In a small bowl combine the yogurt, lemon zest and lemon juice. Set aside.
3. In a large mixing bowl cream together butter and sugar on medium speed until light and fluffy, about 3 minutes.
4. Beat in eggs, one at a time making sure you scrape the sides of the bowl after each addition.
5. Add in the yogurt mixture and mix well.
6. Beat in flour, soda and salt and mix thoroughly for 3 minutes.
7. Stir in poppy seeds and mix well.
8. Using a spatula, scoot the batter into the prepared pan and smooth the top with the spatula.
9. Bake for 65 – 70 minutes or until the top of the cake is golden and the cake tester comes out clean.
10. Cool cake in pan for 10 minutes. Then invert the warm cake onto a cooling rack.

To make lemon glaze

1. 1 cup confectioners sugar
2. 2 tablespoons lemon juice
3. Stir the confectioners sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the top of the cake letting it drip down the sides. Let the glaze harden before slicing and serving, about 15 minutes.