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–+ servings

Lemon Poppy Seed Sheetcake

This Lemon Poppy Seed Sheetcake is fragrant, refreshing, flavourful and a perfect treat for spring and summer gatherings.
5 from 3 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 16 Servings
Calories 395 kcal

Ingredients
 

For The Cake

  • 4 Eggs, Room temperature
  • 1½ cups Granulated sugar
  • ⅔ cup Oil
  • ¼ cup Butter, Melted
  • ⅔ cup Sour cream, Room temperature
  • 1½ tablespoon Lemon zest
  • ¼ cup Lemon juice, From two lemons
  • ½ teaspoon Lemon extract, Optional
  • 1 tablespoon Vanilla extract
  • 2¼ cups All-purpose flour, Spooned and levelled
  • 3 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • ½ cup Buttermilk, Room temperature
  • 1½ tablespoon Poppy seeds

For The Cream Cheese Frosting

  • 8 ounce Cream cheese, Room temperature
  • ½ cup Butter, Room temperature
  • 3-4 cups Powdered sugar
  • ½ teaspoon Lemon extract
  • 2 teaspoon Vanilla extract
  • 1 teaspoon Poppy seeds
  • Green and yellow food colour, For the top decoration

Instructions
 

How To Make The Cake

  • Preheat the oven to 350, grease, line a 9X13-inch pan and set aside.
  • Beat the eggs with the sugar for a good two minutes. Our goal is to aerate the batter.
    4 Eggs, 1½ cups Granulated sugar
  • Melt the butter, mix with the oil and add to the egg mixture.
    ⅔ cup Oil, ¼ cup Butter
  • Next, add the room-temperature sour cream. Add in the lemon zest, vanilla and lemon extract and mix well.
    ⅔ cup Sour cream, 1½ tablespoon Lemon zest, 1 tablespoon Vanilla extract, ½ teaspoon Lemon extract
  • Next, it is time for lemon juice to be added to the mixture.
    ¼ cup Lemon juice
  • Whisk the dry ingredients and gently fold them into the mixture, alternating with the buttermilk. Start and finish with dry ingredients.
    2¼ cups All-purpose flour, 3 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, ½ cup Buttermilk
  • 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.
    1½ tablespoon Poppy seeds

How To Make The Frosting

  • Butter should be at room temperature but not too soft. Beat the butter until smooth, creamy and light in colour.
    ½ cup Butter
  • Add the cream cheese in a couple of tablespoons and beat well after each addition.
    8 ounce Cream cheese
  • 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.
    3-4 cups Powdered sugar, ½ teaspoon Lemon extract, 2 teaspoon Vanilla extract, 1 teaspoon Poppy seeds
  • Frost the cake and decorate the top with coloured frosting to create lemon shapes. I used these piping tips to make the lemon shapes.
    Green and yellow food colour

Nutrition

Calories: 395kcalCarbohydrates: 58gProtein: 5gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 85mgSodium: 327mgPotassium: 93mgFiber: 1gSugar: 20gVitamin A: 589IUVitamin C: 3mgCalcium: 104mgIron: 1mg
Keyword Best Lemon Cake, FLUFFY CAKE, Lemon Cake, LEMON POPPY SEED, Lemon Poppy Seed Cake, Lemon Poppy Seed Sheet Cake, Lemon Poppy Seed Sheetcake, MOIST CAKE, SHEET CAKE, THE BEST BUNDT CAKE
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