Lemon and Poppy Seed Traybake

Servings: Serves: 16

Nutritional Information:

Per serving (120g)

Calories 351, Fat 11g, Saturates 2.2g, Carbohydrate 60g, Sugars 38g, Fibre 2g, Protein 3.6g, Salt 0.68g


Ingredients

For the sponge

For the icing

You will also need

12" x 10"
baking tray

Method

1

Preheat the oven to 180°C/355°F/Gas 4. Stir the cider vinegar into the soya milk and leave to curdle slightly, to create a buttermilk mixture.

2

Add the self-raising flour, caster sugar, baking powder, dairy-free butter, buttermilk, lemon zest and poppy seeds into a bowl, and beat with a wooden spoon or an electric mixer until smooth. Pour the mixture into the lined baking tray and bake for 45-60 minutes until the cake is cooked through, then allow to cool.

3

To make the icing, mix the icing sugar, lemon juice and dairy-free butter together until smooth, then drizzle over the cake.

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