Lemon & Poppy Drizzle Traybake

Easy after school tray bake. I bake this in my square ceramic brownie tray. The secret is to pour the crunchy topping over the cake while it’s still warm so that the lemon soaks in and the sugar stays on top. Cake can easily be halved if a smaller tin is used.

Mandatory cup of Earl Grey tea.

A square cake tin

Electric Beaters

• 225g softened butter
• 225g castor sugar
• 275g self-raising flour
• 2tspn baking powder
• 2tspn poppy seeds (opt)
• 4 large eggs, beaten
• 4tbspn milk
• finely grated rind of 2 lemon

For the topping

• juice of 2 lemon
• 175g granulated sugar

1. Pre-heat the oven to 160c.
2. Line & grease a 30x23cm traybake or roasting tin with greaseproof paper.
3. Measure all the ingredients into a large bowl and beat until well blended.
4. Turn the mixture into the prepared tin and level the top gently with a spatula.
5. Bake in a pre-heated oven for 35min-40min or until the cake has shrunk form the sides of the tin and springs back when gently pressed in the centre w your fingertips.
6. Leave to cool in the tin for a few minutes then turn out, carefully peel off the parchment and finish cooling on a wire rack.
7. Stand the wire rack on a tray to catch any drips of the topping.
8. Crunchy topping: mix the granulated sugar and the lemon juice in a small bowl, we are looking for a runny consistency.
9. Spoon the mixture evenly over the traybake while it is still a little warm.
10. Cut into squares when cold.

Recipe baking goddess Mary Berry