175 g butter, softened, plus extra for greasing
175 g golden caster sugar
200 g self-raising flour
zest 4 lemons
2 tbsp poppy seeds
125 g pot natural yoghurt
For the icing
200 g icing sugar
juice 4 lemons (from above)
- Heat oven to 180C/160C fan. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
- In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
- Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.