Preheat oven to 350°F. Spray mini loaf pan with non-stick cooking spray. Set aside.
In a large bowl, combine the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest. Stir thoroughly. Set aside.
In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla, yogurt, and lemon juice. Mix until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix.
Pour batter into mini loaves, filling about ¾ full. Bake for about 15-18 minutes, or until edges are golden brown.
Remove from oven and let cool for about 5 minutes in loaf pan. Then move to a wire rack to cool completely.
To make the glaze, stir together the lemon and powdered sugar until reaches desired consistency. Drizzle over cooled loaves.