1Whisk together the yoghurt , eggs , vanilla , sugar , oil and lemon juice.
3In another bowl combine all the dry ingredients including the lemon rind and poppy seeds.
4Gradually combine the two lots together and gradually add the milk, this gives " air" to the cake.
5Place in a loaf tin lined with baking paper or straight in your lined SC.
7Cook on high 2 hours, tea towel under the lid , check after 1 1/2 as all SC are different.
9I iced mine with icing sugar , butter and some fresh lemon and then sprinkled with poppy seeds and grated dark chocolate .
Submitted by Robyn Clark
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