• If using whole poppy seeds, soak them in hot water for at least one hour before you start. Once soaked, strain through a cheesecloth or coffee filter to remove the excess water. This softens the outer shell and makes them easier to digest.
• Preheat the oven to 180°C / 356°F.
• Add the yoghurt, poppy seeds and cinnamon and lemon zest to the bowl. Whisk the ingredients until you achieve a smooth batter.
• Using a stand or hand mixer, beat the butter, eggs and sugar together until light and creamy.
• Add the yoghurt, poppy seeds, cinnamon and lemon zest and whisk until you have a smooth batter.
• In a separate bowl, sieve together the flour and baking powder, then fold the dry ingredients into the wet until completely combined.
• Pour the batter into a greased springform pan and bake for around 50 minutes. Oven times may vary — check by inserting a toothpick into the centre of the cake. If it comes out clean, your cake is done.
• Remove from the oven and leave to cool completely before adding the icing.

Lemon Icing Glaze

• Sieve the powdered sugar into a bowl and whisk in the fresh lemon juice spoon by spoon until you have a thick, creamy consistency.
• Too runny? Add a little more powdered sugar. Too thick? Add a few more drops of lemon juice.
• If the icing gets too liquid add more icing sugar. If it is too hard to spread, add a couple of drops of lemon juice.  
• Spread over the cooled cake with a knife or palette knife and leave to set.