
[sc name=”content-ad-horiz-1″]




[sc name=”content-ad-horiz-2″]


Lemon Poppyseed Sheet Cake
Yield(s): Serves 12
30 minutes
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/2 cup shortening
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- Zest of 2 lemons
- 1 1/2 tablespoon poppy seeds
- For the icing:
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup milk
- 3 cups powdered sugar
- Juice from one lemon
Preparation
- Preheat oven to 400°F and grease a jelly roll pan (about 10x15-inch) with butter or nonstick spray.
- In a large bowl, whisk together the flour and sugar. Set aside.
- To a medium saucepan, add the butter, water, and shortening. Bring to a boil. Once bubbling, pour into flour mixture and stir to combine.
- Add the buttermilk, followed by the baking soda, eggs, vanilla, lemon extract, lemon zest, and poppyseed, stirring in between each addition.
- Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes.
- To make the icing, bring the butter and milk to a boil in a medium saucepan. Add powdered sugar and lemon juice and stir until smooth.
- While cake is still warm, poke all over with a fork and pour icing evenly over the top.
- Let cool before slicing and serving. Enjoy!
Recipe adapted from The Loopy Whisk.











