Instructions

1. Preheat the oven to 175°C. Grease and line a medium loaf cake tin with baking paper.
2. Zest the three lemons and juice two of them. 
3. Mix the flour with the baking powder and bicarbonate of soda.
4. In another bowl, beat the eggs and sugar until light and fluffy, then add the oil and yoghurt. Add the juice of two lemons and combine.
5. Add the wet mixture to the flour and combine until smooth. Fold in the poppy seeds and lemon zest, then transfer the batter into the prepared tin.
6. Put the tin in the oven and bake the cake for 50-55 minutes until golden and an inserted skewer comes out clean.
7. Let it cool in the tin for 5 minutes, then transfer it to a cooling rack.
8. When completely cooled, mix the remaining lemon juice with enough icing powder to create a paste. Pour this over the cake and let it set before slicing.