epicurious4.7
Sheet-Pan Lemon Poppy Seed Layer Cake
In this sheet-pan lemon poppy seed cake recipe, the lemon brings a zingy flavor, and the poppy seeds bring that delicate crunch to the layer cake.
👥 10 Servings👤 Molly Gilbert📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●measuring cup
- ●whisk
- ●spatula
- ●knife
📝 Preparation Steps
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.
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.
3
Meanwhile, combine the milk and lemon juice in a large, spouted measuring cup.
milk1 cup(2 sticks) unsalted butter, at room temperature1 cup
4
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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.
large eggs5(2 sticks) unsalted butter, at room temperature1 cup
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.
milk1 cup(2 sticks) unsalted butter, at room temperature1 cup
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.
8
While the cake bakes, line a work surface with a large sheet of parchment paper.
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.
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.
cream cheese, at room temperature1 (8-ounce) package(2 sticks) unsalted butter, at room temperature1 cupconfectioners’ sugar4 cups
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.
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.
13
Meanwhile, cut the cake scraps into cubes or break up into crumbs.
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.
15
Slice and serve immediately. The cake will keep, loosely covered, in the refrigerator for up to 3 days.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...