Lemon poppyseed cake

• butter↗175g g

  softened, plus extra for greasing

• golden caster sugar↗175g g
• self-raising flour↗200g g
• lemons↗4

  zested and 2 juiced for icing

• eggs↗3
• poppy seeds↗2 tbsp 2 tbsp
• pot natural yoghurt↗125g g
• icing sugar↗200g g
• lemon juice↗3 tbsp 3 tbsp

  (see above)

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).

2. 2

   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.

3. 3

   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.