Lemon + Poppyseed Drizzle Cake

Method

1. Preheat oven to 160°C (fan forced). Grease or butter and flour your favourite fancy tin and set aside.
2. In a large bowl combine butter, sugar, lemon zest and juice and whisk well. Add eggs, one at a time and mix until well combined.
3. Add in flour and coconut and mix well with a spoon, add in poppyseeds and probiotic yoghurt and mix until combined.
4. Pour into prepared tin and place in the oven for 40 – 50 minutes or until golden and cooked through, then turn onto a wire rack to cool.
5. To make icing, mix together icing sugar with enough probiotic yoghurt to make a smooth pouring consistency.
6. Before serving, drizzle icing over cake and sprinkle with extra lemon zest – serve.