INGREDIENTS
1/4 cup
unsalted butter, room temperature
1/4 cup
greek yogurt (I used Chobani 2% Plain Greek Yogurt)
2 tsp
lemon zest
1 cup
brown sugar
1
egg, room temperature
1 tsp
vanilla
2 cups
cake flour
2 tsp
baking powder
1 1/2 tsp
fine sea salt
6 tbsp
lemon juice
1/2 cup
milk
3 tbsp
poppy seeds
1/2 cup
powdered sugar
1 1/2 tbsp
lemon juice