Lemon and poppy seed tray bake

Name: Lemon and poppy seed tray bake
Total time: 50 min
Cuisine: British
Ingredients: 200g plain flour; 2 tsp baking powder; 150g erythritol; 150g soft butter; 3 eggs; 3 lemons, zest of all, juice of 2; 2 tbsp poppy seeds; 60ml milk; 2 tbsp powdered erythritol

A light lemon sponge dotted with poppy seeds, cut into squares for the tin or the lunchbox.

Time50 min
LevelEasy
Costabout £0.28 a head
Oven180°C (160°C fan)

12 squares

Ingredients

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200 gplain flour
2 tspbaking powder
150 gerythritol
150 gsoft butter
3eggs
3lemonszest of all, juice of 2
2 tbsppoppy seeds
60 mlmilk
2 tbsppowdered erythritol

Method

1
Heat the oven to 180°C (160°C fan). Grease and line a 20 by 30 cm tin.
2
Beat the butter and erythritol until pale and fluffy, about 3 minutes.
3 min
3
Beat in the eggs one at a time, adding a spoonful of the flour with each to stop it curdling.
4
Fold in the rest of the flour, baking powder, lemon zest, poppy seeds and milk until smooth. Spoon into the tin and level.
5
Bake for 25 to 30 minutes until golden and springy to the touch.
28 min 20 s
6
Mix the lemon juice and powdered erythritol. Prick the warm cake all over with a skewer and spoon the mix over. Cool in the tin, then cut into 12.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.