Preheat your oven on 180'C/350'F. Grease a 25 cm (10-inch) Loaf Pan and line with baking paper (or dust with flour)
Mix together all the dry ingredients (Flour, Baking Powder, Baking Soda and Poppy Seeds). Set aside.
In a large bowl, whisk together the Sugar, Eggs and Lemon Zest for a couple of minutes or until lightly bubbly and lighter in colour.
Whisk in the Lemon Juice, Yogurt, Oil and Milk until smooth.
Slowly mix in the dry ingredients until just combined (see note 1).
Pour the cake batter in the greased loaf pan. Bake for 40 to 45 minutes, or until lightly golden (see note 2).
Leave to cool down completely before removing from the loaf pan and slicing.
Stop mixing as soon as you cannot see flour anymore to avoid overworking the cake batter.
If you can still see a bit of movement in the middle of the cake, it needs to bake for longer. To know it is baked, insert a skewer or toothpick in the middle of the cake. You should see very small crumbs of cake on the skewer. If you see raw batter on the skewer, bake for a little bit longer.