Skip to main content
Epicurious
Cookbooks

Lemon Poppy Seed Traybake

By Matt Adlard
Slice of Lemon poppyseed cake on a plate.
Photo by Sam Harris

I think I could write a whole book just on lemon cakes! As good as this cake is, the tangy, crunchy icing you get on top finishes it off perfectly. This bake sits well for a few days—leave it in the fridge before bringing it to room temperature and adding the icing.

This recipe was excerpted from 'Bake It Better' by Matt Adlard. Buy the full book on Amazon.

What you’ll need

See Related Recipes and Cooking Tips

Read More
Mississippi Mud Cake
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Almost Cannoli Galettes
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Sour Cherry and Campari Galette
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.