Get ready to tantalize your taste buds with the most irresistible British bake that will transport you straight to lemon heaven! Mary Berry's Lemon Poppy Seed Traybake is not just a cake - it's a zesty, moist masterpiece that promises to become your new obsession. Imagine a delightful slice bursting with bright lemon flavor, studded with delicate poppy seeds, and topped with a mouth-watering lemon drizzle that will make your guests beg for the recipe. Whether you're a baking novice or a seasoned pro, this traybake is about to become your secret weapon in the kitchen!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: British
Serves: 12 servings
Ingredients
- 225g unsalted butter
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 2 tablespoons poppy seeds
- Zest of 2 lemons
- Juice of 1 lemon
- For the drizzle: 100g icing sugar and juice of 1 lemon
Instructions
- Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Grease and line a 30x23cm (12x9 inch) traybake tin with parchment paper, ensuring the paper extends slightly over the sides for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and caster sugar using an electric mixer until pale, light, and fluffy. This should take approximately 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the measured flour to stabilize it.
- Gently fold in the self-raising flour using a large metal spoon or rubber spatula, ensuring no flour pockets remain.
- Fold in the poppy seeds and lemon zest, mixing until evenly distributed throughout the batter.
- Add the juice of one lemon to the batter and mix gently to incorporate.
- Transfer the mixture to the prepared traybake tin, spreading it evenly with a spatula and creating a slight dip in the center to help it rise evenly.
- Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
- While the cake is baking, prepare the lemon drizzle by mixing the icing sugar with the juice of the second lemon until smooth.
- Remove the cake from the oven and let it cool in the tin for 10 minutes.
- Carefully lift the cake out of the tin using the overhanging parchment paper and place on a wire rack.
- While the cake is still warm, pour the lemon drizzle evenly over the top, allowing it to soak into the cake.
- Allow the cake to cool completely before cutting into 12 equal squares.
- Store in an airtight container at room temperature for up to 3-4 days.
Tips
- • Ensure all ingredients are at room temperature before starting to help them blend more smoothly. • When creaming butter and sugar, beat until the mixture is pale and fluffy - this incorporates air and helps create a lighter cake. • If your mixture starts to curdle when adding eggs, don't panic! Simply add a tablespoon of flour to stabilize it. • Create a slight dip in the center of the batter before baking to help the cake rise evenly. • Use a skewer to test doneness - it should come out clean when inserted into the center of the cake. • Pour the lemon drizzle while the cake is still warm to help it absorb maximum flavor. • For the most even squares, use a sharp knife and clean it between cuts. • Store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 359kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
