2 sticks unsalted butter at room temperature
3 c. flour
2 T. finely grated lemon zest
1/3 c. fresh lemon juice
1 t. baking soda
1 t. salt
2 1/2 c. sugar
1 c. Greek Yogurt
2 T. poppyseeds
1 c. sifted confectioners sugar
1-2 T. fresh lemon juice
Preheat oven to 350*. Prepare pan by spraying liberally with baking spray.
Combine flour, lemon zest, soda and salt in a bowl. In large bowl of stand mixer cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Turn mixer speed to low and add the flour mixture, alternately with the yogurt and the lemon juice, mixing after each addition until just incorporated and being careful not to overmix. Stir in the poppyseeds.
Spoon the batter into the prepared pan. Bake in the preheated oven for 55 to 60 minutes or until a skewer inserted comes out clean. If the cake begins browning too much loosely cover with a piece of aluminum foil. Allow the cake to cool in the pan on a wire rack for 15-30 minutes. Turn out onto the wire rack and allow to cool completely.
Sift 1 c. confectioners sugar into a bowl. Stir in 1 T. of the lemon juice, continue stirring in lemon juice a teaspoon at a time until you reach your desired consistency. Pour over the cooled cake.