Heat oven to 325º F. Coat a 10-cup fluted cake or Bundt pan with cooking spray. Combine the flour, poppy seeds, baking soda, and salt in a medium bowl; set aside.
In a large mixing bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well incorporated. Beat in the lemon juice. On slow, beat in 1/3 of the dry ingredients, then 1/3 of the yogurt, mixing until just blended. Repeat, alternating the dry ingredients and yogurt. Blend in the zest. Spoon into the baking pan.
Bake 50 to 65 minutes or until a skewer inserted in the cake comes out clean. Remove the pan to a wire rack and cool 10 minutes. Invert the pan to remove the cake.
To make the glaze, melt the butter in a small saucepan over low heat. Blend in the confectioners' sugar, lemon juice, and zest. Spoon the glaze over the cake while the cake is still warm.
Cool completely. Cover and refrigerate up to 2 days ahead.
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