Lemon & Poppy Seed Yogurt Cake

Lemon & Poppy Seed Cake is a classic. This one is made with Greek Yogurt; it gives it the most amazingly moist and creamy texture against the zesty lemon. Drench with icing for that ultimate teatime treat (skip this if you want to cut out some calories).

slice of lemon cake

for the cake:
400g caster sugar
250g butter
1 lemon, juice and grated rind
4 eggs
250g greek yogurt
50ml milk
500g flour
25g poppy seeds
for the icing:
200g icing sugar
1 lemon, juice and grated rind

1. Preheat oven to 180 degrees and grease a baking tin (a large loaf or round tin works best).
2. Mix together the sugar, butter and the grated lemon rind.
3. Mix in the egg yolks and lemon juice, followed by the yoghurt and milk.
4. Whisk the egg whites until they form stiff peaks. Now mix these in.
5. Sieve in the flour and combine before finally mixing in the poppy seeds.
6. Transfer to the tin and cook in the oven for 1 hour. When ready a skewer will come out clean.
7. Leave the cake to cool completely before starting with the icing.
8. For the icing, mix together the sugar and lemon juice. If the mixture is too runny, add more sugar, too stiff, more lemon (or water).
9. Drizzle the cake with the icing and sprinkle the rind over the top.