1. Preheat oven to 350. Grease and flour a standard Bundt pan.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Incorporate the eggs, followed by the Greek yogurt, vanilla, lemon zest, and poppy seeds.
3. In another bowl, stir together the flour, baking powder, and salt. Add the dry ingredients to the stand mixer, with the mixer on low, in three batches, alternating with the Meyer lemon juice (flour, juice, flour, juice, flour) until it all comes together. Spread the batter into the prepared Bundt pan. Bake 60-65 minutes or until golden and cooked through.
Allow the cake to cool on a cooling rack. Turn out the cake from the Bundt pan and dust the top of the cake with powdered sugar. Slice and serve (I served mine warm).
The cake keeps well, covered, for several days.