Greek yogurt lemon cake with poppy seeds

I decided to bake a cake on this lazy Sunday. When summer is here I always crave for citric fruits. They are so refreshing and makes my apartment smell wonderful.

This recipe is based on a quatre quarts cake, for a summer-y touch I added lemon to it. The Greek yogurt will make it more moist.

 

Cake:
1 lemon (well cleaned or biologic)
200g all purpose flour
180g softened butter
200g Greek yogurt
200g caster sugar
¼ tblsp baking powder
2 Tsp poppy seed

Decoration:
1 Tsp confectioners sugar
2 tblsp lemon juice
½ lemon

Note: Do not roll the lemon before you grate it.

Cake:
Preheat oven to 180ºC.
Mix the butter with the sugar until it looks white.
Add in the eggs one by one until well incorporated.
Add in the Greek yogurt and keep mixing.
Sieve in the flour and baking powder to the yogurt - butter mix, mix well.
Grate the skin of the lemon (zest) over the batter. Make sure you only get the yellow part of the skin, as the white part tastes bitter.
Roll the lemon on the counter to release the juices. Squeeze half of the lemon over the batter.
Add in the poppy seeds, mix well.
Line a baking tray with baking paper and pour in the batter. Make sure to not fill it up the top of the tray. Two-third would be ideal.
Bake for 60 mins or until done.

Decoration:
Grate the lemon to get some of the zest.
Cut thin slices of the lemon.
Bake in the oven 5 mins or until golden. I baked it together with the cake. Keep an eye to it as it can burn quite fast. Or you can use the leftover heat after you've turned off the oven.
Make the icing by mixing the confectioners sugar with the lemon juice. Add the juice gradually, make sure it doesn’t get too runny.

After the cake has cooled down, place the slices of lemon on top of the cake and pour the icing on top of it.