Lemon Zest Poppy Seed Cake

• Cake:
• 2 3/ 4 cups flour
• 1 1/ 2 teaspoons baking powder
• 1/ 4 teaspoon baking soda
• 1/ 4 teaspoon salt
• 1 cup butter
• 1 3/ 4 cups sugar
• 4 large eggs
• 4 tablespoons lemon juice
• zest of 1 medium lemon
• 1 teaspoon vanilla extract
• 1 cup vanilla yogurt
• 1/ 4 cup or less poppy seeds
• Glaze:
• 1 tablespoon lemon juice
• 1/ 2 cup powdered sugar

Cake:

Preheat oven to 350°F. Prep pan with shortening and flour or baking spray. Put dry ingredients in bowl and mix. Set aside. In a large mixing bowl, mix together butter, eggs and sugar. Add in lemon juice, zest and vanilla. Slowly add dry ingredients into the bowl with wet ingredients and mix together. Do not over mix. Add yogurt and poppy seeds. Pour into prepared pan and bake for 40-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Turn out onto rack. Cool another 10 minutes before glazing.

Glaze:

In a small bowl stir together powdered sugar and lemon juice. Slide wax paper under rack and brush glaze onto cake. Put cake in refrigerator for 30 minutes to set glaze.