Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan.
Combine flour, poppy seed, baking powder, baking soda and salt in bowl. Set aside.
Combine sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add yogurt, eggs, lemon zest and vanilla; mix well. Alternately add flour mixture and milk, beating at low speed after each addition, just until moistened.
Spoon batter into prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Cut into slices; serve with Butter with Canola Oil.
Buy poppy seed in small quantities and use promptly to avoid any rancidity since they have a high oil content. If storing for extended periods, place them in an airtight container and store in freezer or refrigerator.