Citrus cake with poppy seeds

• Preheat the oven to 180 ºC.
• Add sugar to the creamed butter.
• Beat the eggs and mix them with the previously sieved flour, poppy seeds, citrus fruit zest and yogurt. The mixture must be smooth.
• Pour into a previously greased and floured mould.
• Bake for approximately 45 minutes until it is firm. Make sure that the inside is baked.
• Leave to cool in the mould for 10 minutes, then remove from the mould and finish cooling on a rack.

For the coating:

• Mix the mascarpone cheese or, alternatively, the cream cheese with orange juice. A fluid glaze should remain. Add some lemon or orange jam.
• Spread the glaze over the top and sides of the cake.
• Decorate with citrus zest.