1 1/2 c. flour
1/4 tsp. baking powder
1/8 tsp. baking soda
1/2 c. (1 stick) butter, at room temp.
1 c. sugar
1/2 tsp. vanilla
2 tbsp. lemon juice
1 tsp. lemon peel, finely shredded
3 eggs
1/2 c. lemon yogurt, well-stirred
1-2 tbsp. poppy seeds

Preheat oven to 325 degrees. Grease and flour an 8x4x2-inch loaf pan.

Combine the flour with the baking powder and baking soda. Set aside.

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the sugar, beating about 10 minutes or until very light and fluffy. Add the vanilla, lemon juice and lemon peel. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl often.

Add the flour mixture and the yogurt to the egg mixture alternately, beating on low to medium speed after each addition until just combined. Add the poppy seeds to the batter, beating just until evenly distributed.