Slice 1 lemon in half lengthwise and then slice each half into thin, ¼-inch half moons. Discard seeds and set aside.

Slice the remaining lemons into thin discs and discard seeds. Finely chop lemon slices with a knife, or pulse in a blender or food processor until you get tiny pebbly pieces. Transfer to a bowl. Mix in the baking soda.

Make sure a rack is positioned in the middle of the oven and then heat to 350 degrees. Butter the inside of a 9-by-5-inch loaf pan and then fully coat in demerara sugar. Shake off excess and set aside.

In a large mixing bowl, whisk together the flour, poppy seeds, baking powder, and salt. Set aside.

In another mixing bowl, whisk the sugar and melted butter together until combined. Add the eggs and whisk vigorously until light and thick. Fold in yogurt until smooth.

Slowly pour the wet mixture into the dry ingredients and fold in until evenly mixed. Finally, fold in the chopped Meyer lemon.

Fill the prepared loaf pan with the batter. Smooth out the top and arrange Meyer lemon slices on top. Sprinkle demerara sugar over top.

Bake until the cake has risen and the top is fully golden brown, about 50 to 60 minutes. Lower the heat to 325 degrees and keep baking until a toothpick comes out clean, about 20 to 30 minutes.

Let the cake cool before slicing and serving.