Poppy seed and lemon cake

Ingredients for 1 servings:

• 180 g butter
• 150 g sugar or the equivalent amount of sugar substitute
• 4 eggs
• 150 g yogurt
• 30 g poppy seeds
• 350 g flour
• 2 tsp baking powder
• 120 ml milk
• 2 tbsp lemon juice
• 1 pack lemon peel, grated
• Fat and breadcrumbs for the form
• 200 g powdered sugar
• e.g. lemon juice
• n. B. Lemon zest, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

simply

Beat the butter, sugar, and eggs with a mixer until fluffy. Then add the yogurt and poppy seeds, along with the flour, baking powder, milk, lemon juice, and grated lemon zest, and pour into a greased and breadcrumb-coated baking pan. Bake in a preheated oven at 180°C (top/bottom heat) for approximately 40-45 minutes. Remove from the pan and, for the icing, mix the powdered sugar and lemon juice until spreadable. Spread the icing over the cake. Sprinkle freshly grated lemon zest over the still-moistened icing.