has shared her lemon and poppy seed traybake from her book Baking Bible. The expert baker and former Great British Bake Off star's take on the classic bake is simple but so delicious.

This recipe combines vibrant citrus flavour with the subtle crunch of poppy seeds, making it a perfect dessert or . It yields 16 generous slices, making it excellent for sharing. Once it's cooled, simply slice it into squares so it's easier to enjoy.

Ingredients

Two lemons

225g soft butter or baking spread

225g caster sugar

275g self-raising flour

Two level tsp baking powder

Four eggs

Four tbsp milk

25g poppy seeds

For The Icing

Three tbsp lemon juice, approximately

225 g icing sugar, sifted

Method

Pre-heat your oven to 180C/160Fan/Gas four. Get your traybake or roasting tin ready; it should measure about 30cm x 23cm x 4cm (12in x 9in x 1 1⁄2in). Grease it and line it with greased parchment paper.

Use a zester to remove the zest from one lemon and set it aside for garnishing. Then, finely grate the rind from the other lemon. Put all your ingredients into a large bowl, add the grated lemon rind, and beat everything well. You can do this by hand or with an electric hand whisk for about two minutes until it's smoothly blended. Pour the mixture into your prepared tin and level the top.

Bake the cake in the preheated oven for 35-40 minutes. You'll know it's ready when it starts to pull away from the sides of the tin and springs back when you gently press the centre with your fingertips. Let it cool completely in the tin. Once cool, turn it out and remove the paper.

For the icing, mix the lemon juice, sieved icing sugar, and mint together until it reaches a good coating consistency.

Spread this evenly over the cooled cake, then sprinkle with the reserved lemon zest. Let the icing set before serving.