Lemon Drizzle Traybake Poppy (Printable Version)
Moist traybake bursting with fresh lemon flavor and poppy seed crunch, finished with lemon drizzle.
# What You Need:
→ Cake
01 - 1 cup unsalted butter, softened
02 - 1 cup caster sugar
03 - 4 large eggs
04 - 2 cups self-raising flour
05 - 2 tablespoons poppy seeds
06 - Zest of 2 lemons
07 - 2 tablespoons milk
08 - 1 teaspoon vanilla extract
09 - ¼ teaspoon fine salt
→ Lemon Drizzle
10 - Juice of 2 lemons
11 - ¾ cup icing sugar
# How to Make It:
01 - Preheat the oven to 350°F. Line a 9 x 13 inch baking tray with parchment paper.
02 - In a large bowl, cream the butter and caster sugar until pale and fluffy.
03 - Beat in the eggs one at a time, ensuring each is fully combined before adding the next.
04 - Fold in self-raising flour, poppy seeds, lemon zest, vanilla extract, and salt. Stir in the milk to achieve a smooth batter.
05 - Pour batter into the prepared tray and level the surface. Bake for 28 to 32 minutes, or until a skewer inserted in the center comes out clean and the top is golden.
06 - While baking, combine lemon juice and icing sugar to form the drizzle.
07 - Immediately after removing the tray from the oven, pierce the surface with a skewer and pour the lemon drizzle evenly over the warm cake.
08 - Allow the traybake to cool completely in the tin before cutting into 12 squares to serve.
# Expert Advice:
01 -
- It's foolproof enough to make on a weeknight but impressive enough to bring to a gathering.
- The hot drizzle soaks into the warm cake, creating those little pockets of intense lemon flavor that feel like tiny gifts.
- No fancy equipment or technique needed—just cream, mix, bake, and drizzle.
02 -
- The drizzle must go on hot cake—if you wait until it's cooled, it'll sit on top like glue instead of soaking in and creating those delicious pockets of flavor.
- Don't skip the parchment paper lining; it's the difference between a cake that slides out effortlessly and one that crumbles at the edges.
03 -
- If your kitchen is warm, let the butter soften at room temperature rather than microwaving it—soft isn't the same as melted, and you need that creaming action.
- Don't be afraid of the poppy seeds; you can swap them for chia seeds or sesame seeds if you prefer, but poppy gives that authentic British traybake character.