• Preheat the oven to 160°C Fan/180°C/350°F. 
• Lightly grease a 9 X 5" loaf tin. Line the bottom and sides with parchment paper, leaving an overhang on the sides for easy removal of the loaf after baking.
• In a large mixing bowl, combine sugar and lemon zest. Using your fingertips, gently rub them together. This releases the lemon oils and infuses the sugar with lemon flavour
• In the bowl of a stand mixer, add sugar, butter and oil.
• Beat with a paddle attachment until very light and fluffy,10 minutes (scrape bowl halfway). It should look pale and aerated.
• Reduce speed to low. Add eggs one at a time, beating well and scraping down after each addition.
• Mix in yoghurt, lemon juice and vanilla extract.
• In a separate bowl, whisk flour, baking powder, salt, and poppy seeds. 
• Add all the flour mixture into the wet mixture and mix until just combined. 
• Pour the batter into your prepared loaf pan and level thetop with the back of a spoon.
• Bake for 50 -55 minutes, or until a skewer/knife inserted into the centre comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack to cool completely.

Glaze

• In a medium bowl, whisk together the sifted icing sugar and lemon juice until smooth and glossy. If the glaze is too thick, add milk or cream, 1 teaspoon at a time, until it reaches your desired consistency. If it becomes too thin, whisk in a little more icing sugar. For a firmer glaze that sets completely, use only lemon juice and omit the milk or cream.
• Once the loaf is fully cool, spoon or drizzle glaze over the top and let it set for 30 minutes before slicing.