Lemon Poppy Tea Cake

• 1/2 cup unsalted butter, room temperature, plus additional for greasing pan
• 1 cup sugar
• 2 eggs
• 2 teaspoons grated lemon rind
• 1 teaspoon vanilla extract
• 1/4 cup poppy seeds
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plain nonfat yogurt
• 1/4 cup fresh lemon juice
• 1/4 cup powdered sugar

1. Preheat the oven to 350 degrees.
2. Butter and flour a 10-inch tube pan.
3. Using an electric mixer, beat the butter until light.
4. Gradually add the sugar and beat until light and fluffy, stopping to scrape the bowl from time to time.
5. Add the eggs, one at a time, scraping the bowl after each addition.
6. Mix in the lemon rind, vanilla extract and poppy seeds.
7. Sift together the flour, baking powder, baking soda and salt.
8. Add the sifted ingredients alternately with the yogurt and mix just until smooth.
9. Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
10. Place on a rack for a few minutes and then turn the cake out of the pan.
11. In a small bowl, slowly stir the lemon juice into the powdered sugar until smooth and brush onto the top and sides of the warm cake.

unsalted butter, sugar, eggs, lemon rind, vanilla, poppy seeds, flour, baking powder, baking soda, salt, nonfat yogurt, lemon juice, powdered sugar

Taken from cooking.nytimes.com/recipes/10767 (may not work)