Lemon Poppy Seed Loaf with Quail Eggs | Spring Creek Quail Eggs

Ingredients

• 2 cups cup sifted cake four
• 4 tbsp poppyseeds
• 2 tsp baking powder
• 3/4 tsp salt
• 3/4 cup unsalted butter, room temperature
• 1 1/4 cup sugar
• 2 tbsp lemon zest
• 12 quail eggs
• 1/2 cup lemon juice
• 1/3 cup greek yogurt
• 3 tbsp lemon juice
• 3 tbsp water
• 6 tbsp sugar
• 1 cup icing sugar
• 1 tbsp lemon juice
• 1 tbsp milk