There’s something about lemon desserts that instantly feels fresh, light, and comforting at the same time 🍋✨ And this lemon poppy seed cake is exactly that kind of recipe.
It’s soft, fluffy, slightly tangy, and topped with a simple lemon glaze that soaks perfectly into the cake. The best part? Everything comes together in one bowl, making it super easy and quick – perfect for busy days or when you just want something sweet without the hassle.
Batter:
- 1 cup granulated sugar (250 ml cup)
- 1 packet vanilla sugar
- zest of 1 lemon
- 4 eggs
- 3/4 cup oil
- 170 g sour cream or plain yogurt
- juice of 1 lemon
- 1 tsp vanilla syrup or extract
- 2 cups all-purpose flour
- 1 baking powder (approx. 12 g)
- 1 cup poppy seeds
Topping:
- 300 g fruit (fresh or frozen – berries work best)
Lemon glaze:
- 100 g powdered sugar
- juice of 1 lemon
This cake is perfect for meal prep, coffee breaks, or as a light dessert. It stays soft even the next day – if it lasts that long 🤍
You can find this recipe on my Instagram HERE.
If you decide to make this recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️
Lemon Poppy Seed Sheet Cake
Ingredients
Method
- In a bowl, rub together the sugar, vanilla sugar, and lemon zest using your fingers until fragrant.
- Transfer to a large bowl, add eggs, and beat until light and fluffy (about 4 minutes).
- Add oil, sour cream (or yogurt), lemon juice, and vanilla. Mix well.
- Add flour and baking powder, and mix just until combined.
- Stir in the poppy seeds.
- Pour the batter into a baking tray (27×34 cm).
- Sprinkle fruit evenly on top.
- Bake at 180°C (350°F) for 25–30 minutes.
- Let the cake cool completely.
- Mix powdered sugar with lemon juice until smooth.
- Pour over the cooled cake and let it set.
