Lemon and Poppyseed Tray bake It's Tried and Tested Tuesday! Today, we have a fab recipe to show you, along with great tips and photos to perfecting this scrummy tray bake! This recipe is incredibly easy, quick and will create the perfect cake for afternoon tea with friends or for a light dessert. The lemon makes this cake taste incredibly fresh and light, with the poppyseeds adding that extra little something. 

Lemon and Poppyseed Tray bake

It's Tried and Tested Tuesday! Today, we have a fab recipe to show you, along with great tips and photos to perfecting this scrummy tray bake! This recipe is incredibly easy, quick and will create the perfect cake for afternoon tea with friends or for a light dessert. The lemon makes this cake taste incredibly fresh and light, with the poppyseeds adding that extra little something. 

To start with this fabulous recipe, set the oven to 180C/160 Fan/Gas 4 and grease a traybake or roasting tin with butter. Idealy, use a traybake that is 30 x 23 x 4 cm to get the best results. A good tip for greasing the tin is by using the wrapper of butter. Whenever we get new butter we keep the wrapper in the fridge and we use it to grease the tins, it will already have butter on it and it's a perfect way to avoid getting messy! 

Ingredients that you will need are:

4 eggs, 225g Caster Sugar, 2 Lemons, 275g Self Raising Flour, 225g Baking spead or butter, 4 tbsp of milk, 2 level tsp of baking powder, 25g of poppyseeds. 

Cake measurements

 

Firstly, get a zester and zest 1 of the lemons, carefully placing the zest into a bowl to use for later. Finely grate the rind fromthe other lemon and place into the mixing bowl, be generous, there is a lot of cake mix and the more the lemony, the better! Measure out all the ingredients, sifting the flour into the bowl and adding the poppyseeds last. Whisk together all the ingredients, but don't over mix as that can cause the batter to not rise as high and become less 'fluffy'. Cut open the lemon that you used for the rind, and gently add a small amount of lemon juice, if you over do it the batter could become bitter.

Cake Mixture

Once the mixture is of good smooth consistancy, place into the greased traybake. For me, this is crucial part as if you keep smoothing over the mixture to make it look neat, you could potentially loose a lot of the air in the mixture. Quickly place all the mixture into the tin and try and leave it! I know this could be hard to do as making it look nice is a key factor, but for the best texture to the cake the more you leave it, the better it tastes. 

Place the mixture into the oven and bake for 35-40 minutes. To know the cake is cooked, place a skewer into the middle of the cake, if it comes out clean without any batter on it then the cake is cooked, if there is still batter clinging to the skewer keep it in for another couple of minutes, carefully watching it. 

Finished Cake

Once the cake is cooked, let it cool in the tray for around 1 hour, for a lovely warm desert you can eat straight away, however if you would like to make it a little sweeter there is a simple topping to make which works perfectly. To a bowl, add the zest you grated earlier, and squeeze the remaining juice of the lemons into this bowl. Carefully add granulated sugar to the lemon juice and zest until there is a thick consistancy, however still runny enough to spoon over the cake. The sugar and lemon will cool ontop of the cake making a crunchy zesty layer, making it come alive on your tastebuds!

This recipe is perfect to make with your kids as it is incredibly simple and easy to do. Cut into squares to share around with your friends and family and I guarantee there will definetely be none left! Give it a go and let me know how you got on by leaving us a comment on our Facebook page - www.facebook.com/lyhfl