Preheat oven to 350 degrees F and grease a 9x5 inch loaf pan.

In medium bowl, sift together dry ingredients.

In stand mixer fitted with wire whip attachments, beat eggs and sugar on high for 4 minutes until mixture forms thick ribbons.

In medium bowl, combine remaining wet ingredients and lemon zest.

Fold in half of the flour mixture into the egg mixture. Fold in half of the yogurt mixture. Repeat. Fold in poppy seeds.

Pour batter into prepared loaf pan.

Bake 40-42 minutes.

Let cool in pan for 30 minutes, then transfer to wire rack to cool completely before slicing.

To make glaze, mix powdered sugar and water together until smooth. Spread over bread.

Store at room temperature for up to 3 days.