A delicious poppy seed and lemon traybake.
Preheat the oven to 150°C/gas mark 2. Grease a 22cm x
30cm cake tray and line with non-stick baking paper.
Beat the egg yolks with the sugar until the mixture whitens, then add the melted butter and flour. Set aside 2 tablespoons of the poppy seeds, then add the rest along with the pinch of salt. Beat for a few minutes, then slowly pour in the milk and lemon juice, whisking constantly.
Beat the egg whites in a separate clean, dry bowl until stiff, then fold them into the batter.
Pour the batter into the prepared tray, smooth the surface
with the blade of a knife and bake in the oven for 40
minutes. Allow to cool, then put in the fridge to set for at
least 2 hours.
Sprinkle over the lemon zest and reserved poppy seeds, cut into 12 bars and serve chilled with lightly whipped cream.