Lemon-Poppy Seed Cakes

• 3/4 cup plain yogurt
• 3/4 cup vegetable oil
• 1 cup granulated sugar
• 2 None eggs
• 2 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp poppy seeds
• 1/2 cup self-rising flour, sifted
• 1/2 cup ground almonds
• None None FOR THE ICING
• 1/4 lb cream cheese, at room temperature
• 1/2 cup powdered sugar
• 2 tsp lemon juice

1. Preheat oven to 350u0b0F. Lightly grease 8 - 6 oz mini loaf pans.
2. In a large bowl, whisk ingredients for cake together until combined. Divide between prepared pans and bake for 20-25 mins, or until a skewer inserted in the center comes out clean. Let cool in pans for 5 mins then transfer to a wire rack to cool completely.
3. Meanwhile, beat ingredients for icing until light and fluffy. Spread over cooled cakes.

plain yogurt, vegetable oil, sugar, eggs, lemon zest, lemon juice, poppy seeds, flour, ground almonds, icing, cream cheese, powdered sugar, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/26397 (may not work)