Lemon and Poppyseed Cake Squares

SHALL WE HAVE ANOTHER SQUARE CAKE?

I am definitely, completely still in love with the lemon and poppyseed loaf which I was obsessed with a few posts ago.

I decided to remake the flavours in a slightly different style. These squares are moist yet light and jam packed with flavour. I added the poppyseeds because I had them, but they are optional if you don’t have any!

There is something that I am just really digging at the moment - the "tray bake" cake. Simple, sort of like a cross between a cake and a brownie - all the springiness and lightness of a cake coupled with the easy noshing of a brownie.

This really is my kind of cake. It would look perfect on top of an “afternoon tea” tray as it slices beautifully into perfect little bite-sized cubes.

Ingredients for the cake

• 225g butter
• 225g caster sugar
• 275g plain flour
• 1 tbsp baking powder
• 4 eggs
• Juice of 1 lemon
• Zest of 2 lemons
• *optional: 25g poppyseeds

For the icing

• Juice of 1 small lemon
• Approx 200g icing sugar

Method

Preheat oven to 170 degrees, grease and line a traybake tin.

Beat together the butter and sugar, and in a separate bowl sift together  the flour and baking powder. Then fold in the eggs one by one, with a tbsp. of flour alongside each.

Finally stir through the lemon juice and zest. Add poppyseeds if using.

Pour into the prepared tin for 35 minutes until cooked and golden.

Leave to cool in the tin.

Meanwhile, make the icing by mixing together the lemon juice and sifted icing sugar until you get a thick, pourable icing.

Sliced like a mofo

Pour over the cake and allow to set before slicing.

This is my favourite thing ever,