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Yields:
12 - 16 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs 5 mins
If you're looking for a dessert that's as easy as it is delightful, this lemon poppy seed sheet cake is the answer. This citrusy treat is packed with fresh lemon and plenty of poppy seeds, both in the batter and the glaze, giving each bite a beautifully balanced texture and bright flavor. Plus, it feeds a crowd! Whether you’re planning a special Mother’s Day brunch, an Easter celebration, or just a springtime get-together with friends, this is one of the best lemon dessert recipes you can bring to the table.
Find more sheet cake recipes perfect for entertaining here.
Can you leave out the poppy seeds?
Yes. Poppy seeds add a lovely crunch, but if you don’t have them on hand—or just prefer a smooth, classic lemon cake—this recipe holds up just as well without them.
What else can you use to top the cake?
The simple lemon glaze in this recipe lets the fresh citrus shine, but you can switch it up by topping the cake with your favorite cream cheese frosting, this fluffy American buttercream, or even just a light dusting of powdered sugar.
Can you use other citrus instead of lemon?
Absolutely! Orange or grapefruit pair beautifully with poppy seeds, and give the cake a slightly different but equally delicious flavor. Swap the lemon juice and zest for equal amounts of orange or grapefruit juice and zest if you are looking to mix things up.
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Ingredients
For the cake:
Nonstick baking spray with flour
- 2 1/2 cups
all-purpose flour
- 2 tsp.
baking powder
- 1/2 tsp.
kosher salt
- 2 Tbsp.
poppy seeds
- 1/2 cup
buttermilk, at room temperature
- 3 Tbsp.
lemon zest plus 1/4 cup lemon juice (from 3 lemons)
- 2 cups
sugar
- 1 cup
(2 sticks) salted butter, at room temperature
- 3
large eggs, at room temperature
- 2 tsp.
vanilla extract
For the glaze:
- 1/2 cup
(1 stick) salted butter
- 1/4 cup
milk
- 2 Tbsp.
lemon juice (from 1 lemon)
- 2 tsp.
poppy seeds
- 1/2 tsp.
vanilla extract
Pinch of kosher salt
- 4 cups
(1 pound) powdered sugar
Directions
- Step 1For the cake: Preheat the oven to 350˚F. Spray a 18-by-13-inch half-sheet pan with baking spray.
- Step 2In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds. In a liquid measuring cup, mix together the buttermilk and lemon juice.
- Step 3Add the sugar and lemon zest to the bowl of a stand mixer fitted with the paddle attachment and mix on low for 1 minute to work the zest into the sugar. Add the butter and beat on medium speed until creamy, 3 to 4 minutes. Beat in the eggs, one at a time, and the vanilla. Scrape the bottom and sides of the bowl. Reduce the speed to low and gradually beat in the flour mixture, alternating with the buttermilk mixture, mixing well after each addition.
- Step 4Transfer the batter to the prepared pan, spreading evenly. Bake until the cake is set and a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating the pan halfway through. Allow to cool completely in the pan, at least 1 hour.
- Step 5For the glaze: In a small saucepan, warm the butter and milk over medium heat. Once it reaches a simmer, turn off the heat and whisk in the lemon juice, poppy seeds, vanilla, and salt. Add the powdered sugar and whisk until smooth. Immediately pour over the cake, using an offset spatula to spread the glaze into a smooth, even layer to cover. Let rest until set, about 15 minutes.
Tip: The glazed cake can be kept covered at room temperature up to 3 days or in the refrigerator for up to 1 week. The unglazed cake can be wrapped in plastic wrap and frozen for up to 3 months. Let it thaw at room temperature before glazing.
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