There’s something so playful about the pairing of lemon and poppy seeds. The lemon brings a bright, zingy flavor, and the poppy seeds bring that delicate, crunchy pop—you know they’re having a great time together, singing karaoke and pouring each other tall glasses of Champagne. The addition of a perky lemon cream cheese frosting only enhances this party, so I suggest you make this sheet-pan lemon poppy seed cake and join the fun.

　　This recipe was excerpted from ‘Sheet Pan Sweets’ by Molly Gilbert. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Half-Sheet Pan (2-Pack)

　　$45 $41 At Amazon

　　Stand Mixer

　　$450 $389 At Amazon

　　Blue Poppy Seeds

　　$9 At Burlap and Barrel

　　Parchment Paper

　　$30 $16 At Amazon

　　

Ingredients

Serves 8 to 10

　　

For the cake

Nonstick cooking spray

　　1 3⁄4 cups granulated sugar

　　Zest of 2 lemons

　　1 cup milk

　　1⁄2 cup fresh lemon juice

　　3 cups all-purpose flour

　　1 1⁄2 tsp. baking powder

　　1⁄2 tsp. baking soda

　　1⁄2 tsp. kosher salt

　　1⁄2 cup plus 2 Tbsp. (1 1⁄4 sticks) unsalted butter, at room temperature

　　5 large eggs

　　1⁄2 cup vegetable oil

　　1⁄2 tsp. pure vanilla extract

　　2 Tbsp. poppy seeds

　　

For the frosting

1 (8-ounce) package cream cheese, at room temperature

　　1 cup (2 sticks) unsalted butter, at room temperature

　　4 cups confectioners’ sugar

　　1⁄2 tsp. pure vanilla extract

　　Zest of 1 lemon

　　Kosher salt

　　

Step 1

Make the cake: Preheat the oven to 350°F with a rack in the center position. Grease a sheet pan with nonstick spray, line it with parchment paper, and grease the parchment, too.

　　

Step 2

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, mix the granulated sugar and lemon zest together on low speed until the sugar turns yellow and fragrant, 3 to 5 minutes.

　　

Step 3

Meanwhile, combine the milk and lemon juice in a large, spouted measuring cup.

　　

Step 4

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

　　

Step 5

Add the butter to the lemon sugar, increase the mixer speed to medium-high, and cream the butter and sugar together until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. With the mixer running on medium speed, slowly drizzle in the oil and vanilla until well combined.

　　

Step 6

Reduce the mixer speed to low and alternate adding the dry ingredients and the milk mixture, beginning, and ending with the dry ingredients. Mix until just combined. Fold in the poppy seeds with a rubber spatula until evenly distributed.

　　

Step 7

Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 25 to 30 minutes, until the cake is golden brown and a tester inserted into the center comes out clean.

　　

Step 8

While the cake bakes, line a work surface with a large sheet of parchment paper.

　　

Step 9

Set the sheet pan on a wire rack and let the cake cool for about 10 minutes, then run a paring knife around the edges to loosen the cake. Carefully invert it onto the parchment-lined work surface, remove the parchment from the cake, and allow it to cool completely, about 20 minutes.

　　

Step 10

Meanwhile, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat the cream cheese and butter together on medium-high speed until smooth and fluffy, 3 to 5 minutes. Add the confectioners’ sugar, vanilla, lemon zest, and a pinch of salt and beat on high speed until creamy and light, about 5 minutes.

　　

Step 11

To make a round, three-layer cake, use the tip of a paring knife to cut out three 6 3⁄4-inch circles from the sheet cake (use an inverted bowl, plate, or cardboard round as a guide). Save any cake scraps to use for decorating. 

　　

Step 12

Place one round cake layer on a serving platter and use an offset spatula to spread about 1 cup of the frosting over the top, all the way to the edges. Repeat with the remaining cake layers, using the offset spatula to spread a thin layer of frosting over the top and sides of the entire cake. Refrigerate the cake for about 10 minutes to firm up the crumb coat.

　　

Step 13

Meanwhile, cut the cake scraps into cubes or break up into crumbs.

　　

Step 14

Spread the rest of the frosting in a thick layer over the top and sides of the cake. While the frosting is still sticky, arrange the cake cubes or crumbs on top of the cake.

　　

Step 15

Slice and serve immediately. The cake will keep, loosely covered, in the refrigerator for up to 3 days.

　　Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher. Buy the full book from Amazon or Union Square & Co.