Baked Lemon Poppy Seed Sheet Cake

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender, moist sheet cake bursting with fresh lemon juice and crunchy poppy seeds, topped with a tangy lemon glaze. This American-inspired recipe, ready in about 50 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 12 American cuisine 280 cal/serving

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Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick), melted unsalted butter
3 large eggs
1 cup whole milk
1/4 cup fresh lemon juice
2 tbsp lemon zest
2 tbsp poppy seeds
1 cup powdered sugar
2 tbsp water

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Instructions

Step 1: Preheat oven to 350°F. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until combined.
Step 2: In a separate bowl, whisk 1/2 cup melted unsalted butter, 3 large eggs, 1 cup whole milk, 1/4 cup fresh lemon juice, and 2 tbsp lemon zest until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and gently fold in 2 tbsp poppy seeds until just combined, being careful not to overmix.
Step 4: Pour the batter into a greased 9x13-inch baking pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Step 5: While the cake cools, mix 1 cup powdered sugar with 2 tbsp water in a small bowl to create a smooth lemon glaze.
Step 6: Drizzle the glaze evenly over the warm cake and allow to set before slicing and serving.