Preheat oven to 180 degrees C. Heavily grease and flour two loaf tins.
Sift together flour, bicarb soda and salt. Set aside.
In a large bowl cream butter or margarine and sugar until light and fluffy. Beat in eggs, one at a time.
Mix lemon juice and yoghurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
Bake for 50 minutes or until browned and a knife inserted in the centre comes out clean. Cool on rack for 15 minutes before turning out of pans.