epicurious
Lemon Poppy Seed Traybake
As good as this lemon cake is, it's the tangy icing that finishes it off perfectly. The cake holds up well in the fridge, so you can prepare it in advance.
👥 1 Servings👤 Matt Adlard📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●saucepan
📝 Preparation Steps
1
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.
2
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.
eggs (about 6 large eggs)275 glemon zest6 g
3
Lower the speed to low. Add the oil, then add the cream.
4
Add the ground almonds and poppy seeds. Mix until combined.
ground almonds60 gpoppy seeds5 g
5
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.
baking powder7 g
6
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.
7
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.
fresh lemon juice50 gFresh lemon juice (from 1 to 2 lemons)water50 g
8
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.
9
Remove the cake from the fridge and allow it to reach room temperature.
10
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.
poppy seeds5 gfresh lemon juice50 gFresh lemon juice (from 1 to 2 lemons)
11
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.
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