Lemon and poppy seed loaf

Ingredients

• 175 g butter (soft)
• 170 g sugar
• 3 whole eggs
• 200 g flour
• 2 tsp baking powder
• 2 TBSP poppy seeds
• 125 g greek yoghurt
• 4 whole lemons (juice and lemon zest)
• 200 g powdered sugar
• 4 TBSP lemon juice (take it from the 4 lemons)

Instructions

1. 1

   Preheat the oven to 180 °C (350 °F) top and bottom heat.Line a loaf pan with parchment paper.

2. 2

   In a large bowl, cream the soft butter and sugar together until smooth and fluffy.

3. 3

   Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition.

4. 4

   Stir in the poppy seeds, Greek yogurt, lemon juice, and lemon zest until evenly combined.

5. 5

   Add the flour and baking powder, then gently fold until a smooth batter forms.

6. 6

   Pour the batter evenly into the prepared loaf pan and smooth the top.

7. 7

   Bake in the preheated oven for about 50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

8. 8

   Remove the cake from the oven and let it cool in the pan for about 10 minutes, then carefully lift it out and place it on a wire rack to cool completely.

9. 9

   If desired, dust the cooled cake with powdered sugar or glaze it with lemon icing.

10. 10

    --- lemon icing/ glaze ---

11. 11

    Mix powdered sugar with lemon juice and pour over the cooled lemon poppy seed cake.