Cake with lemon and poppy seed

I think I need to bake cakes more often. This one is a real gem and worked out well as swedish fika

150g room temperature butter

2 dl sugar

3 eggs

1.5 tablespoons of poppy seeds

1.5 dl almond flour

2 teaspoons of baking powder

Juice and grated rind of 1 lemon

1 dl Greek yogurt

2.4 dl gluten-free flour

Preheat the oven to 175´c

Bake the cake pan (I used butter and grated coconut)

Beat the butter and sugar until foamy

Add the room temperature eggs one by one to the butter and sugar mixture

Mix the dry ingredients together

Mix ½ of the flour mixture into the dough, mixing thoroughly

Add lemon juice and grated zest

Add yogurt

Add the rest of the flour and mix

Pour the batter into the floured pan

Bake for 45-60 minutes depending on the oven, test the cake's doneness with a toothpick (no dough should remain on the stick when the cake is cooked)

Allow the cake to cool in the pan before inverting the cake

Decorate with powdered sugar

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