One-Bowl Lemon Poppy Seed Sheet Cake

By AislePrompt Editorial · ·

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 drafted and published.

A tender, moist lemon cake speckled with poppy seeds and topped with tangy lemon glaze, baked in one pan for easy cleanup. This American-inspired recipe, ready in about 45 minutes, layers all-purpose flour, baking powder, salt 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 220 calories and feeds 9, 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: 10 min Cook: 35 min Serves 9 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour a 9x9-inch square baking pan.
  2. Step 2: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 2 tablespoons poppy seeds.
  3. Step 3: Add 1 cup granulated sugar, 1/2 cup melted unsalted butter, 2 large eggs, 1/2 cup whole milk, 1/4 cup fresh lemon juice, and 1 tablespoon lemon zest to the dry ingredients.
  4. Step 4: Using a hand mixer, beat on medium speed until the batter is smooth and well combined, about 2 minutes.
  5. Step 5: Pour batter into the prepared pan and spread evenly.
  6. Step 6: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden.
  7. Step 7: Let the cake cool completely in the pan before slicing and serving.

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