Lemon Drizzle Traybake Poppy (Print version)

A moist, zesty traybake featuring fresh lemon and subtle crunch from poppy seeds.

# Ingredient List:

→ 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 and line a 9 x 13 inch baking tin with parchment paper.
02 - In a large bowl, cream the softened butter with caster sugar until pale and fluffy.
03 - Beat in the eggs one at a time, mixing thoroughly after each addition.
04 - Gently fold in self-raising flour, poppy seeds, lemon zest, vanilla extract, and salt, then stir in the milk until evenly combined.
05 - Pour the batter into the prepared tin and smooth the surface evenly.
06 - Bake for 28 to 32 minutes until golden and a skewer inserted into the center comes out clean.
07 - While baking, combine lemon juice with icing sugar to make the drizzle.
08 - Immediately after baking, pierce holes all over the hot cake with a skewer and pour the lemon drizzle evenly over it.
09 - Allow the cake to cool completely in the tin before cutting into 12 squares to serve.

# Expert Advice:

01 -
  • It's foolproof enough to make on a whim but impressive enough to bring to a gathering.
  • The lemon flavor hits differently when that drizzle soaks into the warm cake, almost like biting into sunshine.
  • One tray feeds a crowd, which means less fussing and more time enjoying tea with whoever's around.
02 -
  • Don't skip drizzling the warm cake—cold cake won't absorb the liquid properly, and you'll miss half the flavor and texture.
  • Measure your lemon juice fresh each time, as bottled juice tastes flat and one-note by comparison.
  • If your oven runs hot, start checking at 25 minutes; every oven has a personality, and you're aiming for just-set rather than dry.
03 -
  • Zest your lemons before juicing them—once they're squeezed, there's no going back, and you'll feel silly.
  • If the drizzle is too thick, add a tiny splash more lemon juice; if it's too thin, whisk in a bit more icing sugar until it reaches pourable-but-not-runny.

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