I love this cake because it is the absolute sourest lemoniest zestiest cake ever! Really often lemon cakes are just like a vanilla cake with a slight lemon edge but not this one.
Zest of 2 lemons
8gr baking powder
Pinch of salt
100ml Greek yoghurt
2 tablespoon of poppy seeds
Juice of 1-1,5 lemons
Wash the lemons and zest them. I think you can buy fancy implements to do this but I use a cheese grater which works fine!
Mix the zest with the sugar and put it aside. Preferably for a slightly longer period of time like an hour although I have literally always done it for only like 20 minutes because I am just not an organised person like that.
Pre-heat your oven to 160-170 degrees (C)
Beat the zesty sugar, butter and eggs to a smooth mixture
Mix the flour with the baking powder and the pinch of salt and then add it to the sugar/butter/egg mixture
Now add the yoghurt and the poppy seeds and mix it up good
Pour the batter into a greased cakepan and bake it for 45-60 minutes until it is golden brown
Now the extreme sourification happens! When the cake has cooled down a little bit and then poke holes in it with a skewer or something similar. Then pour over the lemon juice. It becomes S U P E R delicious and lemony.
This cake tastes super good with some kind of red fruit, for example the other day I served it to my family at my birthday dinner and I made a kind of fancy grand desert out of it with some vanilla ice cream and strawberry sauce.