LEMON POPPY SEED CAKE

Cake Batter
200g butter
3/4 cup caster sugar
3 whole eggs
4 lemons, zested
3/4 cup plain yoghurt
1 1/2 cup almond meal, sifted
1 1/2 cup self raising flour, sifted
1/2 cup poppy seeds

Cream Cheese & Lemon Icing
1/2 cup cream cheese, at room temperature 
1/2 cup unsalted butter, softened 
1/3 cup icing sugar, sifted
1 lemon, juiced

Step 1. Preheat oven to 160C. Grease a standard loaf tin. Beat together the butter, sugar and lemon zest until pale and fluffy, then add the eggs one at a time. Beating well between each. Next add the yoghurt and beat through the mix.

Step 2. Add the dry ingredients: almond meal, self raising flour and poppy seeds. Mix well to combine and the scoop into the loaf tin. Cook for appox. 60mins or until a skewer inserted in the centre of the cake comes out clean.

Step 3. While the cake is baking make the icing by beating together the cream cheese and butter until pale, fluffy and smooth. Add the icing sugar and lemon juice and continue beating for around 5 minutes or until it is smooth and light. Allow the cake to cool before icing.