Preheat oven to 350°F (180°C).Line an 8 in. x 4 in. (1.5 L) loaf pan with foil and lightly oil foil.In a large bowl, cream butter, sugar and margarine. Stir in egg and yogurt; then milk.In another bowl, combine flour and baking powder.Add dry ingredients to liquid mixture, beating until smooth.Add clementine zest and poppy seeds.Pour batter into the loaf pan and bake for 1 hour or until a toothpick inserted in the centre comes out clean.Take loaf out of the oven and cool 3 minutes in the pan.GlazeIn a small bowl, mix clementine juice and sugar together.Spoon over hot cake.Turn loaf out and remove foil. Cool loaf on a cake rack.Slice only when completely cooled. Serve with clementine supremes.

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1 cup (250 mL) sugar 1/4 cup (60 mL) non-hydrogenated margarine 1 eggs 2 Tbsp. (30 mL) low-fat plain yogurt 1/2 cup (125 mL) milk 1 1/2 cups (375 mL) all-purpose flour 1 tsp. (5 mL) baking powder 2 clementines, zest only 2 Tbsp. (30 mL) poppy seeds clementine supremes to garnish