First Courses Main Courses Veg & Veggie Baking Desserts Christmas

Lemon & Poppy Seed Traybake

Serves: 16 slices
A delicious lemon and poppy seed traybake.
This recipe is from
Baking Bible
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Ingredients

  • 2 lemons
  • 225g soft butter or baking spread
  • 225g caster sugar
  • 275g self-raising flour
  • 2 level tsp baking powder
  • 4 eggs
  • 4 tbsp milk
  • 25g poppy seeds

  • For The Icing

  • 3 tbsp lemon juice, approximately
  • 225 g icing sugar, sifted

  • Equipment

  • 30cm x 23cm x 4cm (12in x 9in x 1 1⁄2in) traybake tin or roasting tin

Instructions

  • 1
    Pre-heat the oven to 180C/160Fan/Gas 4. Grease and line a 30cm x 23cm x 4cm (12in x 9in x 1 1⁄2in) traybake tin or roasting tin with greased parchment paper.
  • 2
    Using a zester remove the zest from one lemon and set aside for garnish. Finely grate the rind from the other lemon. Measure all the ingredients into a large bowl, add the grated lemon rind and beat well by hand or with an electric hand whisk for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top.
  • 3
    Bake in the pre-heated oven for about 35-40 minutes or until the cake is shrinking from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin. Once cool turn out and remove paper.
  • 4
    For the icing, mix together the lemon juice, sieved icing sugar and mint to give a coating consistency. Spread out evenly over the cake sprinkle with reserved lemon zest and leave to set.
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