Lemon Poppy Seed Sheet Cake
Lemon Poppy Seed Sheet Cake is a moist and delicious tea time treat.
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.
