Lemon Poppy Seed Cake with Cream Cheese Frosting
A soft, sliceable lemon poppy seed sheet cake made with oil for lasting moisture and finished with a tangy lemon cream cheese frosting.
Servings 12
Calories 420kcal
Equipment
- baking dish 9x13 (23x33 cm). For even baking and easy slicing.
- 2 mixing bowls One for dry ingredients, one for wet.
- hand mixer or stand mixer. For smooth batter and frosting.
- microplane grater or fine grater. For zesting lemon without bitterness.
- rubber spatula For folding and scraping batter evenly.
Ingredients
Lemon Poppy Seed Cake:
- 2½ cups (300 g) all-purpose flour spooned and leveled
- 1 tbsp (9 g) poppy seeds
- 2 tsps (8 g) baking powder
- ½ tsp (3 g) baking soda
- ½ tsp (3 g) table salt
- 2 tsps (4 g) lemon zest
- 1½ cups (300 g) granulated sugar
- ¾ cup (180 ml) neutral oil (canola, vegetable or light olive oil)
- 3 large eggs room temperature
- 1 tsp (5 ml) vanilla extract or lemon extract
- 2 tbsps (30 ml) fresh lemon juice
- ½ cup (120 ml) whole milk
Lemon Cream Cheese Frosting:
- ½ cup (115 g) butter softened
- 8 oz (225 g) cream cheese softened
- 2 tsps (4 g) lemon zest
- 2 tbsps (30 ml) lemon juice
- 4 cups (460 g) confectioners' sugar
Garnish:
- Additional lemon zest, lemon slices and poppy seeds (optional)
Instructions
- Heat oven to 350°F (175°C). Spray a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray and set aside.cooking spray
- In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt until evenly combined.2½ cups (300 g) all-purpose flour, 1 tbsp (9 g) poppy seeds, 2 tsps (8 g) baking powder, ½ tsp (3 g) baking soda, ½ tsp (3 g) table salt
- In a large bowl, combine lemon zest and sugar. Rub together with your fingers until fragrant and slightly damp. This step pulls the oils from the zest into the sugar for stronger lemon flavor.2 tsps (4 g) lemon zest, 1½ cups (300 g) granulated sugar
- Add oil to the lemon sugar and beat with an electric mixer until fully combined. Add eggs one at a time, mixing well after each addition.¾ cup (180 ml) neutral oil, 3 large eggs
- Mix in the extract and lemon juice until smooth.1 tsp (5 ml) vanilla extract, 2 tbsps (30 ml) fresh lemon juice
- Add the dry ingredients in batches. When the batter becomes thick, add the milk and continue mixing until smooth. The finished batter will be thick but pourable.½ cup (120 ml) whole milk
- Pour batter into the prepared pan and spread evenly.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- To make the frosting, beat butter and cream cheese until completely smooth. Add lemon zest, lemon juice, and 1 cup (115 grams) confectioners' sugar. Mix until combined, then continue adding confectioners' sugar in stages until the frosting is thick and spreadable.½ cup (115 g) butter, 8 oz (225 g) cream cheese, 2 tsps (4 g) lemon zest, 2 tbsps (30 ml) lemon juice, 4 cups (460 g) confectioners' sugar
- Spread frosting evenly over the cooled cake. Finish with additional lemon zest, lemon slices or poppy seeds if desired.Additional lemon zest, lemon slices and poppy seeds
Notes
- Room temperature ingredients help the batter emulsify evenly and prevent a dense texture.
- Rubbing zest into sugar distributes lemon flavor throughout the cake instead of concentrating it in pockets.
- Oil keeps the cake soft even after refrigeration, unlike butter-based cakes which firm up more when chilled.
- For stronger lemon flavor, add ½ teaspoon (2.5 ml) lemon extract to the frosting.
Nutrition
Serving: 140g | Calories: 420kcal | Carbohydrates: 52g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 210mg | Potassium: 110mg | Fiber: 1g | Sugar: 36g | Vitamin A: 350IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 2mg