Lemon Poppy Seed Sheet Cake |
Author: Nikki
This cake is so moist and delicious! The texture and flavor are incredible and this recipe will quickly become a new favorite!
- 2 cups flour plus 2 Tablespoon flour
- 2 cups sugar
- ½ cup butter
- 1 cup water
- ½ cup shortening
- ½ cup buttermilk
- ½ teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 1 Tablespoon plus 1 teaspoon Poppyseed
FROSTING
- ½ cup butter
- 6 Tablespoons milk
- 3½ cups powdered sugar
- 1 teaspoon lemon extract
- 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, then eggs, then vanilla, and finally the lemon extract and Poppyseed 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
- Bring 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.
Recipe by Chef in Training at https://www.chef-in-training.com/lemon-poppy-seed-sheet-cake/
3.2.2925