Preheat the oven to 180°C.

Grease and dust or line your cake tin. Line it with parchment paper. I prefer to rub butter all over the inner side and dust it with flour.

I have used a 9 X 5 inch loaf tin. You can use any tin of your choice.

Sift or sieve flour, baking soda and salt together into a bowl.

Add poppy seeds and mix well.

In another bowl add sugar, butter and yogurt.

Cream the mixture till it becomes light and creamy. It will turn pale in colour. Use your hand held cake mixture or any your any appliance you use for mixing and whisking.

Add lemon juice and zest. Mix well.

Add the flour mixture. Using a spatula, fold in the flour gently.

If the batter is thick then add a tbsp of liquid at a time.

Mix gently.

Pour the batter into the prepared tin.

Bake the cake at 180°C for 30 to 35 minutes.

Insert a toothpick in the middle of the cake. It should come out clean.

If the cake is not done, then lower the temperature to 150°C and bake for 5 minutes till it is done. Don't bake more than that otherwise the cake will become dry.

The cake should be done. If it is not, then there is something wrong with your oven temperature.

Remove the cake from the oven.

Allow the cake to cool for at least 15 -20 minutes before you remove it from the tin.

Temp : 180°C and it took about 30 minutes to bake used a 9"X 5" loaf tin.

Run a spatula around the edges to loosen the cake.

Place a wire rack over the tin. Turn the rack and tin over.

The cake should come off the tin easily.

Cool the cake if it is still warm.

Add the icing sugar into a mixing bowl. Sieve it if it has lumps.

Add 1 tbsp of the lemon juice and mix. Add another tbsp. Mix.

If the glaze is still thick and pasty then add about ½ tbsp more of the lemon juice. Mix well. Add lemon zest and mix.

Pour the glaze over the cake only when it has completely cooled down.