• Preheat the oven to 350° F. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 1 minute until the mixture is light and fluffy. Slow down the mixer to low speed and add in the eggs separately one at a time, incorporating them into the mixture before adding the next. 
• Combine the dry ingredients together and set aside. Combine the yogurt, lemon zest, and lemon juice in a medium size measuring cup or small bowl. 
• Add in ⅓ of the dry ingredients to the mixer, mix on low until combined. Next add in ½ the yogurt mixture and mix until combined. Add in another ⅓ rd of the dry mix, then the remaining yogurt mixture, and then the last 1/3rd  of the dry ingredients- mixing in between each addition.
• Mix on medium speed for 1 minute, then reduce to low speed adding in the poppy seeds.
• Spray 3, 8” cake pans with baking spray or line them with parchement paper and evenly distribute the cake batter into each one. 
• Bake for 25- 30 mins until the edges of the cake separate from the cake pan, the tops are golden brown, or when a toothpick inserted in the center comes out clean. Cool before frosting.

For the cream cheese frosting:

• In the bowl of a stand mixer fitted with the paddle attachment cream the cream cheese and butter on medium speed until evenly combined. Add in the lemon zest and confectioners sugar and mix on low speed so the mixture doesnt blow up in your face.
• Add in lemon juice and milk and mix again until combined and super fluffy.
• If you want the frosting to be thicker, add in more confectioners sugar starting with ⅓ cup. If you want the frosting to be thinner add in 1 teaspoon at a time either lemon juice or milk, its up to you!