Lemon Poppy Seed Traybake
{24 servings, modified from Mary Berry Fast Cakes}
1 cup salted butter, cut into chunks
1 cup superfine sugar (see note above)
2 1/2 cups self-rising flour
1 teaspoon baking powder
4 eggs
4 tablespoons milk
finely grated zest of two large or three small lemons
2 tablespoons poppy seeds
for the glaze:
juice of 2 large or 3 small lemons
3/4 cup granulated sugar
Remove the butter from the fridge while you gather the ingredients and line the pan. Grease a 13x9" pan. Line with a sheet of parchment (bottom and sides). Preheat oven to 350.
Place all of the cake ingredients except the poppy seeds in a bowl. Beat on low to combine, then increase speed to medium and mix until light and fluffy. Fold in the poppy seeds.
Pout into the prepared pan, spread evenly and bake for 25-30 minutes, until the top of the cake springs back when pressed in the center.
While the cake is baking, mix the glaze together. As soon as the cake comes out of the oven, pour the glaze over the top, spreading evenly. Let cool before cutting. Use the parchment to lift the cake out of the pan, if desired.
Please visit the full post for more photos and tips: http://www.bakeat350.net/2019/05/mary-berrys-lemon-poppy-seed-traybake.html
