nearly hugh's lemon poppy cake

170g flour

1/2t salt

1t bicarb soda

1/2t baking powder

25g poppy seeds

zest of 2 lemons

170g butter, softened

170g caster sugar

4 eggs separated

170g yogurt

2t vanilla

~syrup~

juice of 2 lemons

6T icing sugar

zest of 1 lemon

icing sugar for sifting

180C

Butter cake tin and dust with flour.

Sieve flour, salt, bicarb and baking powder. stir in the poppy seeds and lemon zest. 

Beat together the butter and 120g sugar until light and fluffy. Whisk egg yolks, yogurt and vanilla.

Beat whites with a pinch of salt to soft peaks. Add remaining sugar a little at a time until stiff and meringue-like.

Beat flour and egg yolk mix alternately into butter and sugar. Stir in 1/3 of meringue mixture first and then gently fold in the rest. 

Spoon the cake mix into the tin and bake for 40-45 minutes until a skewer comes out clean.

To make the syrup combine the juice, icing sugar and zest in a small saucepan, stir and simmer for a couple of minutes.

Remove the cake from the oven and spike all over with a skewer, then pour over the syrup and leave to cool in the tin. 

Serve with a 50/50 mixture of Greek yogurt and whipped cream.