Lemon Poppy Seed Sheet Cake

Lemon Poppy Seed Sheet Cake

Lemon Poppy Seed Sheet Cake is a moist and delicious tea time treat.
Cook Time 20 mins
Total Time 20 mins
Servings 24

Ingredients
  

  • 2 cup flour, plus 3 T. flour
  • 2 cup sugar
  • 1/2 cup butter
  • 1 cup water
  • 1/2 cup shortening
  • 1/2 cup buttermilk
  • 1/2 tsp baking soda
  • 2 Nature's Yoke eggs
  • 1 tsp vanilla
  • 1 tsp lemon extract
  • 4 tsp poppy seeds

FROSTING INGREDIENTS

  • 1/2 cup butter
  • 6 tbsp milk
  • 3 1/2 cup powdered sugar
  • 1 tsp lemon extract

Instructions
 

  • In a large mixing bowl, measure flour and sugar. Set aside.
  • In a medium sauce pan, combine butter, water, and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
  • Add buttermilk, then baking soda, eggs, vanilla, and finally the lemon extract and poppy seed in that order, mixing in-between each addition.
  • Pour into a greased jelly roll pan and bake at 400 degrees F. for 20 minutes.

Frosting Directions

  • Combine butter and milk; bring to a boil. Stir in powdered sugar and lemon extract until smooth.
  • After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over the top.

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