• Preheat the oven to 350° F. In the bowl of a stand mixer fitted with the paddle attachment, cream the 1 cup butter and 2 cups 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 2 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt in a medium size bowl. Combine the 1 cup yogurt, zest from 2 lemons, and 1/4 cup lemon juice (2 lemons) 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 3 tbsp 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 30-35 (or up to 40 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 8 oz cream cheese and 1/2 cup butter on medium speed until evenly combined. Add in the lemon zest and 4 cups confectioners sugar and mix on low speed so the mixture doesnt blow up in your face.
• Add in the 1 tsp milk and 1 tsp lemon juice 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!

Assemble the cake

• Flip over one layer of cake onto a plate set onto a cake turn or cake plate. Frost the top of the cake with the frosting, leaving a 1/2 border of cake. Top with the next layer- also flipped over, and repeat. Frost the whole cake with the rest of the frosting and sprinkle with poppy seeds and more lemon zest if you'd like!