Lemon Poppy Seed Traybake Recipe

By Matt Adlard

I think I could write a whole book just on lemon cakes! As good as this cake is, the tangy, crunchy icing you get on top finishes it off perfectly. This bake sits well for a few days—leave it in the fridge before bringing it to room temperature and adding the icing.

This recipe was excerpted from 'Bake It Better' by Matt Adlard. Buy the full book on Amazon.

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Lemon Extract

$10 At Amazon

Blanched Almond Flour

$16 $15 At Amazon

Poppy Seeds

$7 At Spicewalla

9 x 13 Pan

$14 At Amazon

Makes 1 cake

Preheat the oven to 320°F. Lightly grease a 9 × 13-inch pan with butter and line the base and sides with parchment paper, creating a slight overhang so you can lift the cake out once baked.

To make the cake, in the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, lemon zest, and lemon extract. Whisk on medium speed for 2 to 3 minutes, or until the mixture is pale and thicker in consistency, scraping down the sides as needed.

Lower the speed to low. Add the oil, then add the cream.

Add the ground almonds and poppy seeds. Mix until combined.

In a medium bowl, whisk together the flour, baking powder, and salt. Sift this mixture into the bowl of the stand mixer. Use a spatula to gently fold this into the batter. Keep mixing until the flour has absorbed, but be careful not to overbeat it. There might be a few small lumps, but don’t worry about that. Pour the batter into the prepared pan.

Place the pan in the oven and bake for 40 to 45 minutes, or until it has a golden color and a skewer inserted in the center comes out clean.

To make the sugar syrup, in a small saucepan on the stovetop over low heat, combine the sugar, lemon juice, and water. Bring to a boil, then remove the saucepan from the heat and let it cool as the cake bakes.

Remove the pan from the oven and immediately pour the sugar syrup all over the cake. Allow the cake to cool in the pan for 5 to 10 minutes. Carefully lift the cake out, remove the parchment paper, and wrap the cake tightly in plastic wrap. Refrigerate overnight.

Remove the cake from the fridge and allow it to reach room temperature.

To make the icing, in a medium bowl, combine the sugar and poppy seeds. Add the juice from ½ a lemon and whisk this into the icing. Keep whisking in lemon juice until the mixture resembles the consistency of runny honey.

Use an offset spatula to spread the icing on the cake. Allow the cake to rest at room temperature for 1 hour to allow the icing to form a slight “crust” before serving.

How would you rate Lemon Poppy Seed Traybake?

Leave a Review

I will make this recipe this week. Any recipe developed by Matt Adlard is 100 % tops always! I also have to get the cookbook. Thanks for running the Lemon Poppyseed Traybake. I love a good quarter slab for a crowd.

Pilar

Philadelphia, PA

8/28/2023