Lemon and Poppy Seed Cake

• 4 eggs
• 3 cups sugar
• 5 lemons, juice and zest of
• 2 cups natural yogurt
• 2 cups baking oil
• 4 cups flour
• 4 teaspoons baking powder
• 1 pinch salt
• 4 tablespoons poppy seeds
• 34 cup sugar
• 14 lemon juice

1. Beat eggs and sugar until creamy.
2. Add lemon rind and juice, yogurt.
3. Stir.
4. Slowly pour in oil while beating.
5. Add flour, BP, poppy seeds and a pinch of salt.Beat slowly.
6. Pour into 2 medium cake tins that have been greased with oil or butter.
7. Bake at 160 degrees Celsius for 1 hour or until skewer inserted into centre comes out clean.
8. Remove from oven pour over hot syrup, put back in oven for a further 2 minutes.
9. Remove from oven, cool, serve with yoghurt.
10. SYRUP.
11. Heat sugar and lemon juice in small pot until sugar has dissolved and consistency becomes 'syrupy'.
12. Pour hot over hot cake straight from the oven before replacing cake in oven for a further 2 minutes.

eggs, sugar, lemons, natural yogurt, baking oil, flour, baking powder, salt, poppy seeds, sugar, lemon juice

Taken from www.food.com/recipe/lemon-and-poppy-seed-cake-344601 (may not work)