Lemon Poppy Seed Sheetcake

This refreshing, buttery, fragrant Lemon Poppy Seed Sheetcake will lighten your summer party. Wait, did I say summer party? You can make this delicious cake all year round, as long as you can find lemons in your grocery store!

About The Lemon Poppy Seed Sheet Cake

• This sheet cake uses my Lemon Poppy Seed Loaf with some adjustments to make a sheet cake recipe.
• This decadent and refreshing loaf is easy to make and comes together in less than an hour.
• All the ingredients are easy to prepare, and there are no fancy ones here.
• You do not need an electric mixer to prepare this Lemon Poppy Seed Loaf. All you need is a hand mixer.
• This recipe calls for freshly squeezed lemon juice and zest. I am using Meyer lemons, which are juicier, sweeter, and taste more like a tangerine. Regular lemons are fine.
• Fresh lemon juice and zest add a ton of citrusy flavour to the baked goods. Anytime a recipe calls for lemon flavour, use Fresh Lemon; however, if you prefer a more enhanced lemon flavour, feel free to use a small amount of Lemon Extract.

• One other ingredient that is important to talk about is sour cream. Sour cream contains fat and acidic properties. The acid in the sour cream brings a load of moisture and flavour to the loaf.
• We also use buttermilk in this recipe, which gives the cake a fluffy texture.
• Lemon and poppy seeds are a match made in heaven. Poppy seeds have a nutty flavour and add a nice crunch to each bite of this Lemon Poppy Seed Loaf.
• As for the fat source, this recipe uses oil and butter. It is okay to use Olive oil instead. Olive oil has a subtle flavour that contributes to the cake's taste.
• This Lemon Poppy Seed Sheet Cake is topped with a creamy and smooth cream cheese frosting.

How To Make The Lemon Poppy Seed Sheet Cake

• Beat the eggs with the sugar for a good two minutes. Our goal is to aerate the batter.
• Melt the butter, mix with the oil and add to the egg mixture.
• Next, add the room-temperature sour cream.
• Add in the lemon zest and vanilla extract and mix well.
• Next, it is time for lemon juice to be added to the mixture.
• Whisk the dry ingredients and gently fold them into the mixture, alternating with the buttermilk. Start and finish with dry ingredients.
• Last, add poppy seeds. Gently fold in the mixture.
• Pour the batter into the lined pan and bake for 30-35 minutes. The Lemon Poppy Seed Sheet Cake is ready when the edges look golden and an insert to the center is almost clean. Let the cake cool down completely before frosting.

Cream Cheese Frosting

• This creamy frosting requires a few ingredients, including Room-temperature cream cheese, butter, powdered sugar, vanilla and lemon extract, and poppy seeds.
• Butter should be at room temperature but not too soft. Beat the butter until smooth, creamy and light in colour.
• Add the cream cheese in a couple of tablespoons and beat well after each addition.
• Add the powdered sugar in ¼ cup at a time and beat well.
• At the end, add the extracts and poppy seeds and mix well.
• Frost the cake and decorate the top with coloured frosting to create lemon shapes. I used these piping tips to create the lemon shapes.

See more related recipes here:

White Velvet Sheet Cake,

Pumpkin Sheet Cake With Penuche Icing,

White Texas Sheet Cake

Storing: This cake stays fresh in an air-tight container in the freezer for two weeks and for one week in the fridge.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.

📖 Recipe