Heat oven to 325 degrees.
Grease a cake pan.
Combine flour, poppy seeds, baking soda and salt, set aside.
In a different bowl, beat butter and sugar until fluffy.
Beat in eggs, one at a time.
Beat in lemon juice.
On slow setting, beat in 1/3 of the dry ingredients, 1/3 of the yogurt. Mix until just blended.
Repeat with rest of dry ingredients and yogurt.
Blend in zest.
Spoon into baking pan.
Bake 50-65 min or until skewer comes out clean.
Cool 10 mins.
Invert pan to remove cake.
Melt butter, blend in sugar, lemon juice and zest.
Spoon over cake while cake is still warm. Cool completely.
Cover and refrigerate up to 2 days.
Ingredients
Directions
Heat oven to 325 degrees.
Grease a cake pan.
Combine flour, poppy seeds, baking soda and salt, set aside.
In a different bowl, beat butter and sugar until fluffy.
Beat in eggs, one at a time.
Beat in lemon juice.
On slow setting, beat in 1/3 of the dry ingredients, 1/3 of the yogurt. Mix until just blended.
Repeat with rest of dry ingredients and yogurt.
Blend in zest.
Spoon into baking pan.
Bake 50-65 min or until skewer comes out clean.
Cool 10 mins.
Invert pan to remove cake.
Melt butter, blend in sugar, lemon juice and zest.
Spoon over cake while cake is still warm. Cool completely.
Cover and refrigerate up to 2 days.