Preheat oven to 180°C/350°F/Gas 4. Grease and line a roasting tin 1½"/4cm deep and approx 12"/30cm x 9"/23cm.
Place flour, baking powder, butter/margarine, caster sugar, eggs, milk, lemon rind and poppy seeds (if used) into a mixing bowl and beat for about 2 minutes until mixture is smooth.
Transfer to prepared tin and level the top with a spoon.
Bake for 20-25 minutes or until golden brown and firm to the touch.
Remove from oven and cool on a wire tray.
When cold, mix lemon juice and icing sugar to form a stiff icing and spread over top of traybake. When set cut into squares.
Behind Every Bake
Iced Lemon & Poppy Seed Traybake
CATEGORY: Weekly Recipe
COOK TIME: 20-25 mins
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What you need:
175g/6oz Odlums Self Raising Flour
1 level teaspoon Odlums Baking Powder
125g/4oz Butter or Margarine
125g/4oz Shamrock Golden Caster Sugar
2 Eggs
3 tablespoons Milk
Finely grated rind of 1 Lemon
25g/1oz Poppy Seeds (optional)
Icing
175g/6oz Icing Sugar (sieved)
Juice of ½ Lemon
How to:
Preheat oven to 180°C/350°F/Gas 4. Grease and line a roasting tin 1½"/4cm deep and approx 12"/30cm x 9"/23cm.
Place flour, baking powder, butter/margarine, caster sugar, eggs, milk, lemon rind and poppy seeds (if used) into a mixing bowl and beat for about 2 minutes until mixture is smooth.
Transfer to prepared tin and level the top with a spoon.
Bake for 20-25 minutes or until golden brown and firm to the touch.
Remove from oven and cool on a wire tray.
When cold, mix lemon juice and icing sugar to form a stiff icing and spread over top of traybake. When set cut into squares.
