Loaf: preheat oven to 350 F. Line a 8 1/2 x 4 1/2 inch loaf pan with parchment. Mix together 1 cup sugar and lemon zest. Add the yogurt, eggs, and vanilla.

Loaf: in a separate bowl mix the dry ingredients and slowly add the dry ingredients into the wet mixture. Fold in the oil and poppyseeds (optional). Pour into the loaf pan and bake ~50 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan and then remove.

Loaf: heat the 1/3 cup sugar and 1/3 cup lemon juice. Using a toothpick, pierce the warm loaf all over. Pour the liquid over the loaf and let it absorb.

Glaze: Once the loaf has completely cooled, mix the powdered sugar and 2 tablespoons of lemon juice and pour over the top of the loaf.