Lemon Poppyseed Sheet Cake
This is a moist, zesty lemon poppyseed cake with a cream cheese frosting. It's a straightforward recipe that doesn't require complex techniques. The cake batter comes together quickly, and the finished cake has a tender crumb and is topped with a tangy frosting, with an option to swirl in lemon curd.
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Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 1/2 tablespoons poppy seeds
- 1/4 teaspoon salt
- 1/2 cup + 1 tablespoon unsalted butter softened
- 3 tablespoons vegetable oil
- 1 cup + 2 tablespoons granulated sugar
- 2 tablespoons lemon zest from ~1 large lemon
- 3 large eggs room temperature
- 1/4 cup milk room temperature
- 1/4 cup + 2 tablespoons sour cream
- 3 tablespoons fresh lemon juice
For the Cream Cheese Frosting
- 6 tablespoons unsalted butter softened
- 6 oz cream cheese softened
- 2 1/4 cups powdered sugar
- 2-3 tablespoons milk
- Lemon curd optional, for topping
Instructions
- Preheat oven to 350°F. Grease 8x8 inch pan and line bottom with parchment.
- Sift together flour, cornstarch, baking powder, poppy seeds, and salt.
- Rub lemon zest into sugar until fragrant.
- Beat butter, oil, and lemon-sugar mixture until light and fluffy, 2-3 minutes.
- Beat in eggs one at a time.
- Mix in milk, sour cream, and lemon juice until just combined.
- Fold dry ingredients into wet ingredients until just combined.
- Pour batter into pan and bake 25-30 minutes until toothpick comes out clean.
- Cool completely in pan.
- Beat butter and cream cheese until light and creamy.
- Gradually mix in powdered sugar, adding milk until spreadable.
- Spread frosting over cooled cake.
- Optional: Swirl lemon curd into frosting.
Notes
Do not overmix batter. Slight curdling when adding wet ingredients is normal.
Tried this recipe?Leave a comment below & let me know!