Preheat oven to Gas Mark 4/160 °C Fan, 180 °C.
Spray the bundt tin with cake release spray or generously grease with butter.
Cream the butter, sugar and lemon zest together until light and fluffy. Around 5 - 8 minutes.
Add the eggs one at a time, mixing well after each egg.
Then add the yogurt, folding gently.
Fold in flour, salt, baking powder and poppyseed's.
Add batter to tin. Bake for 35 minutes or until a skewer inserted into the middle comes out clean.
Make the syrup by heating the sugar with the juice over a low heat for 2 - 3 minutes.
Poke holes all over the cake and pour in the drizzle whilst still warm. Leave to stand for 15 minutes before inverting the cake out of the tin.
To make the icing, add the sugar to a bowl with the lemon juice and mix together until it reaches a pourable consistency. You will likely need to add water too for the desired consistency.
Drizzle over the cake and decorate with edible flowers before serving.