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["Preheat oven to 180C (350F) and grease an angel / loaf / bunt pan.
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In a large mixing bowl, cream the butter and sugar until light and fluffy. The mixture should turn from yellow to cream in colour.", "Add the egg yolks and poppy seeds to the creamed butter and sugar.
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Beat well.", "The dry ingredients go in next, but with a little rhythm:
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Alternate sifting in the flour + bi-carb and the yoghurt/ sour-cream / buttermilk to the poppy-seed mixture above.
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(That means half the flour + bi-carb, half the yoghurt, other half of flour + bi-carb, and other half of yoghurt.)", "In a separate bowl, beat the egg- whites until stiff peaks form, and fold this into the mixture.
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Once folded in, do not over-mix.", "Pour mixture into a greased baking dish and bake on middle shelf for 45min to 1 hour. The cake is ready when a skewer inserted into the middle comes out clean, and the sponge springs back when prodded lightly.
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Tip: I cover my baking pan with tin-foil to prevent the top of the cake from burning.", "For the Topping:
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Mix 1 cup of icing sugar with the juice of 2 lemons and pour this over the cake as soon as you take it out the oven. Allow this lemony sauce to soak into the cake.
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Allow the cake to cool completely before icing with a lemon-icing sugar glaze (icing sugar + tablespoons of lemon juice + water to get the desired consistency and taste).
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Garnish with some grated lemon rind and a drizzle of poppy seeds.
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Slice it up and serrrve!"]
