Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick spray and set aside.
In a medium bowl, whisk together flour, poppy seeds, baking powder and salt. Set aside.
In a large bowl, combine eggs, sugar and yogurt/sour cream. Whisk until smooth and pale yellow (it'll look kind of like custard at this stage).
Add oil, lemon emulsion and lemon zest and whisk to combine.
Add dry mixture to bowl of wet mixture and use a spatula to stir until just combined and mostly smooth.
Pour into prepared loaf pan and bake for 40 minutes*. To prevent the top from burning before the inside is fully cooked, tent a piece of foil over the top and bake for an additional 10 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Let cool in plan for at least 10 minutes, then carefully turn out onto a wire rack to cool completely.
If adding glaze, combine all ingredients in a small bowl until completely combined and smooth and brush over top of loaf. Let set, then slice, serve and enjoy!
Storage: Store in an airtight container for up to a week.Baking Time: You know your oven best, so if you feel it tends to run a bit cool you may want to increase your baking time to 45-50 minutes, plus the 10 minutes covered in foil.