Preheat oven to 350ºF and grease a 9-by-5-inch loaf pan. In a bowl, sift together flour, cornmeal, baking powder, baking soda and salt. Stir in poppy seeds. In a second bowl, whisk together sugar, lemon zest and juice, yogurt, oil, egg and vanilla. Stir flour mixture into yogurt mixture until just combined.
Pour batter into prepared pan and bake for 45 to 50 minutes, or until a tester inserted into center of cake comes out clean. Transfer cake to a wire rack and let cool 10 minutes, then turn out of pan onto rack and let cool completely.
Just made this and yum! The only difference from the recipe was I didn't have poppyseeds, I added some milk and I used lemon yogurt. I baked them in muffin pan instead at 350 for 20 Minutes and they were perfect!
This was very good. Just the right amount of 'lemonyness'. I actually used lemon yogurt instead of plain yogurt plus lemon zest. I also sprinkled a little powdered sugar on top before it cooled. I would maybe bake it 5 minutes less than the recipe says as well.
I made this with Splenda. I skipped the lemon juice because in my experience the flavor doesn't survive the baking, and added lemon flavor instead. I used some milk to moisten the batter. It probably wasn't as good as the original recipe, but it was quick and very very tasty. A keeper.