Get the Recipe:
Lemon Poppy Seed Cake
This lemon poppy seed cake is bright, moist, and packed with fresh lemon flavor. The poppy seeds add a delicate crunch, while the rich cream cheese frosting makes it extra special. Perfect for any occasion, this easy sheet cake is sure to be a hit!
Ingredients
For the cake:
- 2 tablespoons poppy seeds
- 1 cup (240 ml) buttermilk, at room temperature
- 3 cups (360 ml) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- zest of 2 medium lemons
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 1/4 cup (60 ml) vegetable or canola oil
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, at room temperature
- 6 tablespoons (90 ml) lemon juice, from 3 or 4 lemons
For the frosting:
- 8 ounces (226 g) cream cheese, at room temperature
- 1/2 cup (113 g) unsalted butter, softened
- 2 tablespoons (30 ml) lemon juice, from 1 or 2 lemons
- pinch salt
- 3 cups (330 g) confectioners' sugar, sifted
- 1-2 tablespoons (15-30 ml) milk or cream, if needed
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease a 9"x 13"x 2" baking pan. If you like, first line the pan with parchment paper for easy removal of the cake after baking.
- Stir the poppy seeds into the buttermilk. Let sit for about 15 minutes.
- Whisk together the flour, baking powder, baking soda, lemon zest, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, oil, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the lemon juice.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the buttermilk mixture. Mix just until combined.
- Transfer the batter to the prepared pan and spread evenly. Bake 35 to 40 minutes, or until a pick inserted into the center comes out clean. Cool completely in the pan on a wire rack.
To make the frosting:
- Using an electric mixer on medium speed, beat the cream cheese, butter, lemon juice, and salt until thoroughly combined and smooth. Gradually add the confectioners' sugar, mixing well.
- If needed, add the milk or cream a small amount at a time to attain the desired consistency.
- Spread the frosting over the top of the cooled cake.
Notes
- Store the frosted cake covered in the refrigerator up to 5 days.
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