Lemon & Poppyseed Sheet Cake

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As a little girl I would go to the shops with mum and we would almost every time get a lemon and poppyseed muffin from muffin break. It really brings back amazing memories. So whilst I have been creating all these different sheet cake flavours, this combo has been on my mind from day dot. I hope you love this as much as I love my muffin memories.

Lemon & Poppyseed Sheet Cake

Cooking Time: 2 hours  | Servings: 12 slices



  • 225 grams unsalted butter

  • 1 1/2 cups caster sugar

  • 2 tablespoons lemon zest

  • 3 eggs, room temperature

  • 1 teaspoon vanilla bean paste

  • 3 cups plain all purpose flour

  • 3 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup poppyseeds

  • 1 cup whole milk, room temperature

  • 1/4 cup lemon juice


  • 225 grams unsalted butter

  • 2 1/2 cups icing sugar, sifted

  • 60mls lemon juice

  • 1/4 cup poppyseeds


  1. Pre heat oven at 180 degrees fan forced. Grease a 9 X 12 inch sheet pan with baking spray and line with baking paper.
  2. In a stand mixer with paddle attachment and cream butter, sugar and lemon zest for 2-3 minutes, until pale and fluffy.
  3. Add the vanilla beans, and add in the eggs, one at a time, until combined.
  4. Sift flour, baking powder and salt in a seperate bowl. Add to stand mixer and combine on low speed just until combined, do not over beat. Fold in poppyseeds.
  5. Combine milk and lemon juice in a measuring cup. Drizzle into stand mixer on low speed until incorporated into batter.
  6. Pour batter into lined sheet pan and bake uncovered for 30-35 minutes until skewer comes out clean with no wet batter clinging onto it.
  7. Allow sheet cake too cool completely on a wire rack prior to icing.
  8. To make the icing, place butter, icing sugar and lemon juice in a stand mixer with whisk attachment. Whip for approximately 3-4 minutes on medium speed, or until smooth and creamy.
  9. Add poppyseeds and whisk for a further 1 minute on low speed or until incorporated.
    Ice sheet cake with a spatula and cut into desired slices.


Tips and Substitions:


  • Keep covered in an airtight container in the fridge for 3-4 days. Not that it will last that long.
  • This cake freezes well for up to 3 months. Cover or package well and thaw in the fridge overnight when wanting to consume.
  • Easily replace lemon with orange if you prefer that combo.


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    Ciao I’m Marylin:

    If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.

    As a recipe developer, cookbook author (and wife and mum to a team of amateur food critics), in my Casa you’ll find delicious inspiration you can use every day.


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