Lemon & Poppy Seed Traybake


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This year I’m supporting the Colossal Cake Sale  sponsored by Whitworths Sugar for Bake4Heroes.  We all know that cake sales are always hugely popular and are a great way of raising much needed funds for good causes.  When you’re baking for a cake sale it’s useful to choose your bakes to maximise volume (ie. £££’s) and minimise your time getting there, leaving you free to bake much more, hence sharing this recipe with you!

This Lemon and poppy seed traybake does exactly that – plenty of slices  and a thoroughly lovely crunchy drizzle on the top – no faffing around with a tricky frosting or decoration.

Find out more about the Colossal Cake Sale campaign here at Bake4Heroes.



235g butter, softened

235g caster sugar

4 eggs, large

210g self raising flour

1 lemon, whole

2 tsp poppy seeds


Juice of 1 lemon (or 50ml bottle juice)

110g granulated sugar


Prepare the traybake tin, I’m using a roasting type tin with straight sides roughly 9” x 13”.  Line the tin with non-stick baking paper.  (A quick grease of the tin before the paper will help the paper stick in place)lemon poppyseed traybake 011

Preheat the oven to 160c (fan)/180c/Gas Mark 4.

Place 1 lemon in a microwaveable bowl and cover with clingfilm.  Microwave on full power for 2 minutes.  The lemon should have turned soft and squishy – careful it will also be super hot.  Set it to one side to cool for now. (If you don’t have a microwave place it in a small pan and cover with water, bring it to the boil and simmer for 10 minutes instead)

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In a large bowl cream together the butter and sugar until light and fluffy.

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Beat in the eggs one at a time.

Add the self-raising flour and fold in until the mixture is even.

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Now for the lemon, slice in half carefully and remove any pips you can see. It needs to be blitzed up roughly so use what you have – a stick blender, food processor or chopped by hand with a knife.  Not quite to a puree but definitely small pieces.

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Add the lemon pulp to the cake mix, along with the poppy seeds and mix through until it’s all evenly dispersed.

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Transfer the mixture to the lined baking tin and roughly level with the back of a spoon.

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Bake in the oven for 35 minutes until lightly golden on top and springy to the touch.

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Whilst the cake bakes mix together the drizzle, the juice from 1 lemon with 110g granulated sugar.

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Remove from the oven and leave in the baking tin. Prick the top of the cake all over with a fork.  Spoon over the drizzle spreading it gently with the spoon to coat the top of the cake fully.

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Leave to cool fully in the tin before removing, slicing and serving.

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 Lemon & Poppy Seed Traybake

Ruth Clemens, Baker Extraordinaire

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