Preheat oven to 160*c Fan Oven/180*c/350*f/Gas Mark 4.

Grease and line a 1 kg loaf tin with baking paper.

Melt the butter and leave it to the side, allowing it to cool slightly. 

Place the sugar and lemon zest into a mixing bowl and stir together until combined, then stir through the poppy seeds.

Add the self raising flour to the bowl and gently mix together. Put this flour mixture to one side.

In a separate bowl combine the Greek yogurt and eggs, and keep mixing until combined. 

Gently fold the Greek yogurt and egg mixture into to the dry ingredients, (flour / sugar mixture).

Add the melted butter and mix everything together until thoroughly combined. You can either use an electric whisk or a hand mixer for this part.

Spoon in the mixture into your prepared tin.

Cook for 45 minutes to an hour checking regularly, or until light and fluffy. You can tell it’s ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.

Once ready, remove from the oven. Allow it to sit in the tin for roughly 5 minutes, then turn it out of the tin.

Once cool, it’s all ready to enjoy. And trust me, it’s easy enough to do.

Wrap in foil, and keep in a cool, dry place for up to 2 days.