for 12 pieces

Dough

150 g	butter, cut into pieces, soft
180 g	vanilla yoghurt
3 tbsp	poppy seed
360 g	sugar
1	organic lemon, use grated zest, set aside 1 ½ tbsp of juice
1 pinch	salt
3	egg
360 g	white flour
1 tsp	baking powder

Lemon glaze

100 g

icing sugar

How it's done

Dough

Beat together the butter, yoghurt, poppy seeds, sugar, lemon zest, salt and eggs using the whisk on a hand mixer for approx. 5 mins. until the mixture turns a paler colour. Combine the flour and baking powder, stir into the egg mixture. Transfer the mixture to the prepared cake tin.

Bake

For approx. 70 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.

Lemon glaze

Mix the icing sugar and reserved lemon juice, drizzle on top of the cake.

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