Preheat oven to 175 C and line a loaf tin with greaseproof paper
Blend together oil, yoghurt, milk, lemon juice and extract with immersion blender (or whisk if no blender)
Sieve together both flours, baking powder and soda and salt and mix thoroughly
In a separate bowl, add lemon zest to sugar and rub together with fingertips so the sugar smells fragrant and lemony then add wet ingredients and whisk until sugar dissolved and smooth
Add wet mixture to dry mixture and stir gently until just combined and no lumps, then add poppy seeds.
Pour batter into loaf tin and bake for 40 minutes. Test with toothpick and if necessary cook for 5 extra minutes until toothpick comes out clean
Optional topping: I prefer the loaf without a topping as it tastes amazing but if you like your cakes a bit sweeter, you can make a lemon glaze with 300g icing sugar and 40ml lemon juice. Ensure the cake has fully cooled (and ideally refrigerated for 20 mins) before pouring on.