Preheat your oven to 350°F (177°C) and grease an 8 ½ x 4 ½-inch loaf pan with cooking spray or butter.

In a bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined.

In a large mixing bowl, combine lemon zest, Greek yogurt, sugar, eggs, poppy seeds, oil, lemon juice, milk, and vanilla extract. Mix until smooth.

Gently fold the dry ingredients into the wet mixture with a spatula.

Pour the batter into the prepared pan and bake for 42-47 minutes or until a toothpick comes out clean.

Prepare the syrup by mixing lemon juice and sugar in a saucepan over medium heat until dissolved.

Pour the warm syrup over the loaf as soon as it comes out of the oven and let it cool in the pan for 10-15 minutes.

In a small bowl, whisk together lemon juice and powdered sugar for the glaze. Adjust for desired tanginess.

Once cooled, transfer the bread to a wire rack and drizzle with the glaze before slicing.