Lemon Drizzle and Poppyseed Traybake

Tuesday, 1 October 2013

I am going to conservatively state this is the best cake, ever.

I know, I know you're like woah, woah, woah - hot chocolate fudge cake exists, as does coffee cake you darned lunatic! Butttt I find that I can eat 2 maybe 3 slices of a chocolate cake, if I'm lucky, in one sitting - max. I could eat ALL of these little squares of heaven in one go. Don't dare me, 'cause I'll do it. They are delightfully light and fluffy with the fragrant flavours of lemon running through each square, finished off with the very subtle earthy taste of poppy seeds. They are incredible.
If you still aren't convinced, I can only tell you this: my sister (who loves her food) requested this cake above all others for her birthday. Yeah, it just got real.   
Wana know another reason why you will love this fancy traybake? It is the ideal lunchbox material (as all cake should be). It travels very well and is just the right size to fit in beside your banana and your sandwich. It is also the perfect little bake to share with friends. This slices up to 15 big pieces - that's 14 friends just waiting to be made for life. And if you're going to make this bake for a birthday, the squares are so gorgeous piled up with a candle in each piece. Bellissima!
I know you might be overly familiar with the combination of lemon and poppy seeds, but this cake is the reason that this particular combination exists. Ok, that is an exaggeration but they are undeniably perfect together. This recipe is adapted from the lovely Mary Berry's Cookery Course and while she doesn't use poppy seeds, I find they add a denseness that I miss too much if they're left out.

For Lemon and Poppyseed Traybake you will need: 

For the cake:
225g unsalted butter (room temperature)
225g caster sugar
255g self-raising flour
20g poppyseeds
1 tsp baking powder
4 eggs
4 tbsp milk
Zest of 2 lemons

For the glaze:

Juice of 2 lemons
175g sugar

Begin by lining a tray approx 28 x 20 cm with baking parchment and preheating the oven to 180c.

This is one of those wonderful all ingredients in at once recipes. No messing here, folks. 
Now whack in all your dry ingredients: flour, baking powder, poppyseeds and sugar.

And the wet, so say hello to the butter, lemon zest...

Eggs and milk.

Beat! 2 minutes with an electric whisk should do it.
Considerably more time with a hand whisk. You will also need a good set of guns. 

Dollop the rather wonderful mixture into the prepared tray. Try not to scoop spoons out of the bowl and gobble them yourself.
I totally did that.

Smooth over until even and then whack into the oven for 35-40 minutes.

Whilst you're waiting for your cake to bake, you can make the glaze.
Simply combine the sugar with the lemon juice and set aside.

Once your cake is ready, run a knife around the edge of the tin to loosen. Leave to cool for 5 - 10 minutes. If you glaze your cake when its too hot, the drizzle mixture will sink to the bottom of the cake.

So when still warm, DRIZZLE! 

Leave to cool and cut into equal slices. 


If you try and keep this cake to yourself, there will be trouble. Trust me, I speak from experience.
PS, Cosmo Blog Awards tomorrow - very excited! 


  1. Good ole' Mary! I'll have to give this a go after your description. :D

  2. This looks delicious!

    Sophie x

  3. I love anything with popyseeds in it. Don't even know why, I just do!

    Teffy { Teffys Perks Blog } X

  4. I love the look of this cake, one to make with my son I think. Thanks for sharing the recipe x

  5. Yummy, my favorite...Thanks for sharing this recipe.


  6. A really fabulous easy recipe store cupboard ingredients and lovely feedback so I thought I'd share the love

  7. What type of sugar do you use for the glaze?


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