Ingredients: For Cake: 175g/6oz Odlums Self Raising Flour 1 level Teaspoon Baking Powder 125g/4oz Margarine 125g/4oz Caster Sugar 2 Eggs 3 tablespoons Milk Finely grated rind of 1 Lemon 25g/1oz Poppy Seeds (optional) For Topping: 175g/6oz Icing Sugar (sieved) Juice from ½ Lemon Method: 1. Place flour, baking powder, 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. 2. Transfer to a greased and lined roasting tin 1½”/4cm deep and approx 12″/30cm x 9″/23cm. Level the top with a spoon. 3. Bake in a pre-heated oven 180°C/350°F/Gas 4 for 20 to 25 minutes or until golden brown and firm to the touch. 4. Remove from oven and cool on a wire tray. 5. When cold, mix lemon juice and icing sugar to form a stiff icing and use to spread over top of traybake. When set cut into squares. Source: TV3 – Catherine Leyden
