Go Back
The BEST Potluck dessert recipe, Lemon Poppy Seed Sheet Cake
4.5 from 6 votes

Lemon Poppy Seed Sheet Cake

Servings 24


Lemon Poppy Seed Cake

  • 2 C. flour
  • 2 C. sugar
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/4 tsp. baking soda
  • 2 Tbsp. poppy seeds
  • 2 large eggs
  • 1/2 C. sour cream
  • lemon zest of 3 lemons
  • 1 tsp. vanilla extract
  • 1 C. butter cubed
  • 1 C. water


  • 1/2 C. butter
  • 1/4 C. milk
  • 1/2 tsp. vanilla extract
  • 1 tsp. almond extract optional
  • 4 C. powdered sugar


  1. Preheat oven to 375 degrees and grease a rimmed cookie sheet (I used 2 mini pans for my photos).

  2. In a large bowl, combine flour, sugar, baking powder, baking soda and poppy seeds.

  3. In a small bowl, whisk together eggs, sour cream, lemon zest and vanilla extract until smooth.
  4. In a small sauce pan, add butter and water and bring to a boil. Then add to dry ingredients and stir to combine and then add in egg mixture and stir again. (Note: don't wash your butter sauce pan, you can use it to make the frosting.)
  5. Pour into pan and bake for 18-22 minutes or until and inserted toothpick comes out clean.
  6. FROSTING: While the cake is baking make frosting. Add butter to your sauce pan (the same one you melted the other butter in) and milk. Bring to a boil. Pour into a bowl with vanilla extract, almond extract (optional) and powdered sugar. Whisk until smooth. Pour frosting over your cake right after you pull it out of the oven and spread smooth if needed! Eat warm or let cool. Top with berries, lemon slices or sprinkles!  

Recipe Notes

Feeds 24-48 depending on how large you cut the slices!