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Lemon Poppyseed Sheet Cake

Serves 12

30 minutes

  • 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
  1. Preheat oven to 400°F and grease a jelly roll pan (about 10x15-inch) with butter or nonstick spray.
  2. In a large bowl, whisk together the flour and sugar. Set aside.
  3. To a medium saucepan, add the butter, water, and shortening. Bring to a boil. Once bubbling, pour into flour mixture and stir to combine.
  4. Add the buttermilk, followed by the baking soda, eggs, vanilla, lemon extract, lemon zest, and poppyseed, stirring in between each addition.
  5. Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes.
  6. 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.
  7. While cake is still warm, poke all over with a fork and pour icing evenly over the top.
  8. Let cool before slicing and serving. Enjoy!

Recipe adapted from The Loopy Whisk.