One simple tweak transforms Mary Berry's lemon and poppy traybake recipe

Mary Berry's lemon and poppy traybake yields roughly 16 slices, making it the perfect sweet treat for large get-togethers.

With a journey to Wales on the cards, there are about six of us who will be hankering for a snack during the trip.

While it's unlikely all 16 slices will be devoured en route, there'll be plenty left over for a morning nibble in our holiday lodge.

As I diligently followed Mary Berry's step-by-step instructions, it was in the final stages that fellow journalist – and baking enthusiast – Sophie Harris steered me right.

You see, according to Mary Berry's recipe, the icing consists of 336g of icing sugar and roughly three tablespoons of lemon juice.

However, when I tried this, the icing sugar remained thick, lumpy, and granulated; it was only upon reading Sophie's version that I realised the icing needed to be more fluid, which meant incorporating more lemon into the mix.

While this might seem like baking 101 to seasoned bakers, for me, that tip was a game-changer, as was her suggestion to place some holes in the cake before drizzling on the icing mixture.

This allows the delightful lemony icing to seep into the cake, making each bite even more succulent.

READ MORE: Mary Berry's 'tasty' Victoria sponge recipe is so 'easy' to make with six ingredients

Lemon and poppy seed traybake recipe

Ingredients

• Two lemons
• 225g baking spread
• 225g caster sugar
• 275g self-raising flour
• Two level tsp baking powder
• Four eggs
• Four tbsp milk
• 25g poppy seeds
• For the ccing
• Lemon juice
• 225g icing sugar, sifted

Method

Pour the baking spread, sugar, flour, baking powder, milk and poppy seeds into a large mixing bowl. Add the eggs, some of the lemon zest and beat well for about two minutes.

Pour the mixture into the prepped tin and smooth the top with a palette knife, then pop it in the oven for roughly 35 to 40 minutes.

You'll know your bake is done when the cake starts pulling away from the tin edges and the centre springs back upon a gentle touch.

Let it cool in the tin before turning out and peeling off the parchment paper.

For the icing, blend the sifted icing sugar and lemon until you achieve a pourable consistency; spread evenly over the cake and sprinkle with the saved lemon zest.

Allow it to set for at least 20 minutes, uncovered, before cutting into 16 slices.