Lemon Poppy Seed Cake

Preheat oven to 325ºF.

In a bowl, combine flour, baking powder, salt, poppy seeds and lemon zest. Set a side.

In a stand mixer, cream butter and sugar until fluffy, about 3–5 minutes. Add eggs, one at a time, mixing about 30 seconds per egg. Add vanilla and mix about 30 seconds.

Add half of the flour mixture to the butter mixture. Add half of yogurt and half of lemon juice, mixing to combine. Follow until all flour mixture, yogurt and juice is used.

Bake in a greased loaf pan for 65–75 minutes until an inserted wooden skewer comes out clean (if top of cake browns too quickly, loosely cover with foil). Let rest for 10 minutes on rack before removing from pan.

Prepare the lemon juice mixture to brush over the cake. Combine icing sugar with lemon juice and stir until all the sugar is absorbed. Using a wooden skewer, poke about 10-12 holes in cake. Brush lemon juice mixture over cake. It may seem like a lot but will absorb into the cake.