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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 Time
20 mins
Cook Time
20 mins
Total Time
42 mins
Servings: 24
Calories: 297 kcal
Course: Dessert , Cake
Cuisine: American

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

Instructions

For the cake:
    Cup of Yum
  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, vanilla 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.

Notes

  • See Café Tips above in the post for more detailed instructions and tips.
  • Adapted from Taste of Home.

Nutrition Information

Calories 297kcal (15%) Carbohydrates 45g (15%) Protein 2g (4%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 45mg (15%) Sodium 219mg (9%) Potassium 53mg (2%) Fiber 1g (4%) Sugar 36g (72%) Vitamin A 381IU (8%) Vitamin C 1mg (1%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 297

% Daily Value*

Calories 297kcal 15%
Carbohydrates 45g 15%
Protein 2g 4%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 45mg 15%
Sodium 219mg 9%
Potassium 53mg 1%
Fiber 1g 4%
Sugar 36g 72%
Vitamin A 381IU 8%
Vitamin C 1mg 1%
Calcium 32mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.