Ridiculously Easy Lemon Poppy Seed Sheet Cake

5 from 2 votes

Ridiculously Easy Lemon Poppy Seed Sheet Cake

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!

Prep Time20

Cook Time22

Total Time42

Course: Cake, Dessert

Cuisine: American

Keyword: Lemon Poppy Seed Sheet Cake, Sheet Pan Cake

Servings:

Calories: 297kcal

Author: Chris Scheuer

Ingredients

For the cake:

1 cup butter I used salted butter
1 cup water
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
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

US Customary - Metric

Instructions

For the cake:

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.
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.
Add the sugar, eggs, vanilla and Greek yogurt. Whisk well to combine.
Add the poppy seeds, baking powder, salt, baking soda and lemon zest. Whisk until everything is incorporated.
Add the flour and whisk just until the mixture is smooth and lump-free.
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:

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.
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.
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.

Notes

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

Adapted from Taste of Home.

Nutrition