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- 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon poppy seeds - 1 tablespoon baking powder - 1/2 teaspoon salt - 3/4 cup unsalted butter, softened - 3 large eggs - 1 cup buttermilk - Zest of 2 lemons - 1/4 cup fresh lemon juice - 1 teaspoon vanilla extract - 1 cup powdered sugar - 2-3 tablespoons lemon juice The ingredients in this lemon poppy seed sheet cake create a bright and tasty treat. The dry ingredients start with all-purpose flour, which provides the cake's structure. Granulated sugar adds sweetness, while poppy seeds give a nice crunch and visual appeal. Baking powder helps the cake rise, and salt enhances all the flavors. The wet ingredients play a key role too. Unsalted butter brings richness and moisture, while eggs add structure and help bind everything. Buttermilk gives the cake a tender crumb and a bit of tang. Lemon zest and juice add a bright, fresh flavor. Vanilla extract rounds out the taste. For the glaze, powdered sugar creates a sweet finish. Adding lemon juice makes it smooth and tangy. This glaze not only tastes great but also makes the cake look stunning. {{ingredient_image_2}} First, you need to preheat your oven to 350°F (175°C). This step is crucial for even baking. Next, take a 9x13 inch sheet cake pan. Grease the pan well and line the bottom with parchment paper. This will help you lift the cake out easily after baking. In a medium mixing bowl, combine the following dry ingredients: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1 tablespoon poppy seeds - 1/2 teaspoon salt Whisk these together until they mix well. This helps distribute the baking powder and poppy seeds evenly in the cake. In a large mixing bowl, cream together: - 3/4 cup unsalted butter - 1 cup granulated sugar Use a hand mixer or stand mixer to beat them until light and fluffy. This usually takes about 4-5 minutes. Then, add in 3 large eggs, one at a time. Beat well after each egg. Next, pour in: - 1 cup buttermilk - Zest of 2 lemons - 1/4 cup fresh lemon juice - 1 teaspoon vanilla extract Mix until all the wet ingredients blend nicely. Now, gently fold in the dry ingredients from the earlier step. Be careful not to overmix; this keeps the cake soft. Carefully pour the batter into your prepared pan. Use a spatula to spread it evenly. Place the pan in the preheated oven. Bake for 25-30 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, the cake is ready. After baking, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. While the cake cools, prepare the glaze. In a small bowl, whisk together: - 1 cup powdered sugar - 2-3 tablespoons lemon juice Mix until smooth and pourable. Once the cake is cool, drizzle this glaze over the top. Let it set for a few minutes before slicing into your delightful treat. To get the best cake, do not overmix the batter. Overmixing can make your cake dense and tough. Mix just until you see no dry flour. This keeps your cake light and fluffy. For fluffiness, cream the butter and sugar until it is light and pale. This adds air, making the cake rise better. Place your oven rack in the center. This helps the heat spread evenly. If the cake sits too low or too high, it may bake unevenly. Rotate the cake halfway through baking. This ensures all sides bake at the same rate. You can turn the pan or swap its position in the oven. For the glaze, start with 2 tablespoons of lemon juice. Add more if you want a thinner glaze. If it is too runny, add more powdered sugar. To enhance flavor, you can add a pinch of lemon zest to the glaze. This gives a refreshing kick. Pro Tips Use Fresh Lemons: For the best flavor, opt for fresh lemons instead of bottled lemon juice. The zest and juice from fresh lemons will enhance the cake's brightness and aroma. Check Doneness Early: Ovens can vary, so start checking your cake a few minutes before the recommended baking time. A toothpick should come out clean when the cake is done. Let the Cake Cool Completely: Allow the cake to cool completely before applying the glaze. This prevents the glaze from melting and running off, ensuring a beautiful finish. Experiment with Add-Ins: Consider adding poppy seeds or chopped nuts for added texture. You can also incorporate blueberries or raspberries for a fruity twist that pairs well with lemon. {{image_4}} You can add more flavor to your Lemon Poppy Seed Sheet Cake. Adding different citrus fruits can give it a fresh twist. Try using orange or lime zest instead of lemon. This change will add a new taste and aroma. Mixing in berries also works great. Blueberries or raspberries add sweetness and color. They pair well with the lemon and poppy seeds. Just fold in about one cup of berries into the batter. This step will make your cake even more delightful. If you need gluten-free options, use gluten-free flour instead of all-purpose flour. Many brands work well in cakes. Just make sure to check the package for the right measurements. This change will keep the cake light and tasty. For dairy-free substitutes, replace unsalted butter with coconut oil or vegan butter. You can also use almond milk instead of buttermilk. This swap keeps the cake moist while meeting your dietary needs. Cream cheese frosting is a rich option. It adds a tangy flavor that pairs well with lemon. To make it, mix cream cheese, butter, and powdered sugar until smooth. Spread it on top of the cooled cake for a creamy finish. Lemon whipped cream is another fun choice. Whip heavy cream with powdered sugar and lemon juice. This adds a light, fluffy topping. It enhances the cake's lemon flavor while keeping it simple and fresh. You can store the lemon poppy seed sheet cake at room temperature for up to three days. Keep it in a cool, dry place away from direct sunlight. If your kitchen is warm, it's best to refrigerate it. Wrap the cake tightly in plastic wrap or foil. This helps keep it fresh and moist. To store the cake long-term, you can freeze it. First, let the cake cool completely. Then, wrap it tightly with plastic wrap. Place the wrapped cake in a freezer-safe bag or container. It will stay fresh for about three months in the freezer. When you're ready to enjoy it, move the cake to the fridge overnight. This helps it thaw gently. When serving the cake, cut it into squares for easy sharing. Display the squares on a nice platter for a lovely look. You can also add thin lemon slices and mint leaves on top for color. For drinks, pair it with tea or lemonade. These combinations enhance the citrus flavor and make for a delightful treat. Yes, you can use whole wheat flour. The cake will be denser. For best results, mix half all-purpose and half whole wheat. This mix keeps the cake light while adding nutrition. To lower the sugar, reduce granulated sugar by half. You can also use a sugar substitute like stevia. Just check the package for the right amount to use. This keeps the sweet flavor. If you don’t have buttermilk, mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for five minutes. This creates a similar tangy flavor for the cake. To check doneness, insert a toothpick into the center. If it comes out clean, the cake is ready. If it has wet batter, let it bake a few more minutes. Yes, you can bake the cake a day in advance. Just store it in an airtight container at room temperature. Add the glaze just before serving for the best flavor and look. This post covered everything you need for a delicious lemon poppy seed cake. We discussed key ingredients, step-by-step baking instructions, helpful tips, and storage options. I shared creative variations and answered common questions to help you succeed. Baking does not have to be hard. With these steps and tips, you can create a tasty treat. Enjoy your baking, and remember, practice makes perfect!

Lemon Poppy Seed Bliss Cake

A delightful and moist cake infused with lemon and poppy seeds, topped with a sweet lemon glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon poppy seeds
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 quarters cup unsalted butter, softened
  • 3 large eggs
  • 1 cup buttermilk
  • 2 zest lemons
  • 1 quarter cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons lemon juice (for glaze)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch sheet cake pan by greasing it and lining the bottom with parchment paper.
  • In a medium mixing bowl, combine the all-purpose flour, baking powder, poppy seeds, and salt. Whisk together until evenly distributed, then set aside.
  • In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and granulated sugar until light, fluffy, and pale in color—about 4-5 minutes.
  • Add the eggs to the butter-sugar mixture one at a time, beating well after each addition until fully blended.
  • Pour in the buttermilk, lemon zest, fresh lemon juice, and vanilla extract. Mix until all the wet ingredients are well incorporated.
  • Gradually add the flour mixture to the wet ingredients, folding them together gently with a spatula until just combined.
  • Carefully pour the batter into your prepared sheet cake pan, using a spatula to spread it evenly across the surface.
  • Place the pan in your preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
  • Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
  • While the cake is cooling, prepare the glaze by whisking together the powdered sugar and 2-3 tablespoons of lemon juice until smooth and pourable.
  • Once the cake is completely cool, drizzle the glaze over the top, allowing it to flow down the sides. Let the glaze set for a few minutes before slicing.

Notes

Cut the cake into squares and arrange them beautifully on a serving platter. Garnish with thin lemon slices and fresh mint leaves for a vibrant touch.
Keyword cake, dessert, lemon, poppy seeds