Lemon Poppyseed Sheet Cake

Lemon Poppyseed Sheet Cake – bright, soft, and slightly tangy but mostly sweet with a delicate crunch from the poppy seeds, paired deliciously with a tangy lemon glaze. Perfect for brunch, gatherings, or a light dessert.

 

 

 

One thing about me is a love lemon-flavored anything and everything. I love lemon. There’s nothing better. Luckily, my kids got the same lemon-loving gene. 

My 2 year old, when he was about 6 months, we tried giving him lemon to see if he’d react funny to the tartness. He made no face, just kept eating it up.

Now my newest one, who’s about 7 months old, did the same thing. Even tried eating the pulp straight off.

 

 

So I know I’ll never have to fight them to try my lemon-flavored desserts, and hey if they don’t like it, then more for me.

Except, of course, they loved this sheet cake.

 

 

 

Lemon Poppyseed Sheet Cake

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp poopy seeds
• 1/2 cup buttermilk, room temperature
• 2 lemons, zest and juice
• 2 cups sugar
• 1 cup unsalted butter (2 sticks), softened
• 3 eggs
• 2 tsp vanilla

For The Glaze :

• 1/2 cup unsalted butter (1 stick)
• 1/4 cup milk
• 1 lemon, juice and zest
• 2 tsp poppy seeds
• 1/2 tsp vanilla
• pinch of salt
• 4 cups powdered sugar

 

 

 

Preheat the oven to 350 degrees and spray a cookie sheet with nonstick spray. Set aside.

 

In a medium bowl, combine the flour, baking powder, salt, and poppy seeds. In a separate bowl, combine the lemon juice and buttermilk.

 

Using a stand mixer or handheld mixer, combine the sugar, lemon zest and butter and beat for about 1 minute until creamy. Beat in one egg at a time, then the vanilla, Making sure to scrape the sides and bottom of the bowl. 

Reduce the speed of the mixer and alternate between adding in the flour and buttermilk mixture until fully combined.

 

Transfer the batter to the prepared cookie sheet and spread evenly. Bake for 18-20 minutes, until a toothpick comes out clean. Allow to cool completely before glazing.

 

T make the glaze, warm the butter and milk in a small saucepan over medium heat. Once it reaches a simmer, turn off the heat and whisk in the lemon juice, poppy seeds, vanilla and salt. Add in the powdered sugar and whisk until smooth. Immediately pour ver the cake, using a spatula to spread it out evenly. Let rest until set, about 10 minutes.