Lemon Poppy Seed Cake

Ingredients

2 eggs

145g caster sugar

1 lemon

200g plain flour

7g baking powder

185g Irish Yogurts Clonakilty Gourmet Sicilian Lemon Live Yogurt

85ml veg oil

30g poppy seeds

For icing

300g icing sugar

115g butter

175g Irish Yogurts Clonakilty Half Fat Crème Fraîche

1 Lemon zest and juice

Preheat the oven at 170C / 325F.
Grease a 9 inch cake tin with cooking spray or butter and flour.
Using an electric stand mixer, whisk the olive oil, eggs, lemon zest and juice, Irish Yogurts Clonakilty Gourmet Sicilian Lemon Live Yogurt and sugar and give it a light beating until ingredients are well combined.
In another bowl, sift the flour and baking powder, and then sift this back into the liquid part, roughly 50g. at a time, while lightly whisking to combine.
Add the poppy seeds in now too, you don’t need to mix this very much but you want to avoid lumps from forming.
Empty into your cake pan and bake for 60 – 70 minutes until firm to the touch and when a skewer or sharp knife is inserted into the thickest part it comes out clean.
Allow the cake to cool completely before turning it out onto your cake plate or stand.
To make the icing, mix the Irish Yogurts Clonakilty Half Fat Crème Fraîche and butter in an electric stand mixer, until smooth.
Add the icing sugar slowly, when combined add the lemon juice.