Lemon Poppy Seed Sheet Cake

A bright, fluffy lemon poppy seed sheet cake baked in one pan and finished with a zesty glaze or cream cheese frosting. Perfect for gatherings, brunches, or easy weekend baking.

Prep time

15 minutes

Cook time

35 minutes

Total time

50 minutes

Yield

12 servings

Ingredients

2 cups all-purpose flour

1½ tsp baking powder

½ tsp baking soda

¼ tsp salt

2 tbsp poppy seeds

¾ cup unsalted butter, softened

1¼ cups granulated sugar

3 large eggs

1 tbsp lemon zest

⅓ cup fresh lemon juice

1 cup sour cream

1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. In a bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, cream butter and sugar until fluffy.
4. Beat in eggs, one at a time, followed by lemon zest and juice.
5. Mix in sour cream and vanilla.
6. Gradually fold in dry ingredients until just combined.
7. Spread batter evenly in the prepared pan.
8. Bake 30–35 minutes until golden and a toothpick inserted comes out clean.
9. Cool completely before glazing or frosting.

Notes

Substitute Greek yogurt for sour cream for a lighter texture.

Top with fresh berries for extra color and flavor.

For an intense lemon flavor, rub zest into sugar before mixing.

Store covered at room temperature for 3–4 days or refrigerate up to a week.

Freeze unfrosted cake up to 2 months.