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Ridiculously Easy Lemon Poppy Seed Sheet Cake
Prep Time
20 mins
Cook Time
22 mins
Total Time
42 mins
 

If you're looking for a super easy cake that's tender, moist, comes together quickly, feeds a crowd and is incredibly delicious, this Lemon Poppy Seed Sheet Cake is IT!

Course: Cake, Dessert
Cuisine: American
Keyword: Lemon Poppy Seed Sheet Cake, Sheet Pan Cake
Servings: 24
Calories: 297 kcal
Author: Chris Scheuer
Ingredients
For the cake:
  • 1 cup butter I used salted butter
  • 1 cup water
  • 2 cups sugar
  • 2 large eggs
  • ½ cup Greek yogurt see tips above for other options
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • finely grated zest of 1 large lemon
  • 2 cups all-purpose flour
For the icing:
  • ½ cup butter
  • 4 cups powdered sugar maybe more
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla
  • 3-4 tablespoons milk or half and half maybe more
Instructions
For the cake:
  1. Preheat oven to 350˚F. Spray a 15x10x1-inch baking pan generously with baking spray. Use a paper towel to spread the spray to all of the edges.

  2. In a medium-large microwave-safe bowl, combine the butter and the water. Cook on high power for 1-2 minutes, until the butter is melted. Set aside to cool for 5 minutes.

  3. Add the sugar, eggs and Greek yogurt. Whisk well to combine.

  4. Add the poppy seeds, baking powder, salt, baking soda and lemon zest. Whisk until everything is incorporated.

  5. Add the flour and whisk just until the mixture is smooth and lump-free.

  6. Transfer to prepared pan. Bake until light golden brown and a toothpick inserted in the center comes out clean, 18-22 minutes. Remove to a cooling rack while you make the icing.

For the icing:
  1. Combine butter and 3 tablespoons of milk (or half and half) in a large microwave-safe bowl. Cover with a damp paper towel and microwave on high powder for 1 minute or until the butter is melted.

  2. Add 2 cups of the powdered sugar, the lemon juice and the vanilla. Stir until well combined then add the remaining powdered sugar and whisk until nice and smooth. Icing should be thick, but spreadable. If it’s too thick add more of the millk, if too thin add a bit more powdered sugar.

  3. Spread about 1 cup of the icing over the warm cake and set aside to cool for at least 45 minutes. When cool, spread the remainder of the icing over the cake with a butter knife or angled spatula, swirling the icing decoratively. Sprinkle lightly with more poppy seeds.

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips.

Adapted from Taste of Home.

Nutrition Facts
Ridiculously Easy Lemon Poppy Seed Sheet Cake
Amount Per Serving
Calories 297 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 45mg15%
Sodium 219mg10%
Potassium 53mg2%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 36g40%
Protein 2g4%
Vitamin A 381IU8%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.