Sheet Pan Lemon Poppy Seed Buttermilk Cake

Directions

• 1

  Preheat the oven to 350 degrees. Lightly grease a jelly roll pan with cooking spray and set aside. 

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• 2

  In a stand mixer or large bowl with a hand mixer, beat the butter and sugar until light and fluffy, around 3-4 minutes. 

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• 3

  Gently beat in the eggs, oil, lemon zest, extracts and food coloring until smooth.

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• 4

  In another bowl sift together all the dry ingredients (flour, cornstarch, powders, salt, poppy seeds). Then alternate by adding the flour mixture and buttermilk into the batter until a smooth, thick batter forms. 

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• 5

  Pour the cake batter into the greased sheet cake pan, spreading evenly.

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• 6

  Bake the cake for 25 minutes or until lightly golden brown and spongy. Allow the cake to cool completely. 

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• 7

  To make the frosting add the softened butter to the mixture and beat until fluffy.

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• 8

  Turn the mixer to low and add the buttermilk and lemon juice to combine. 

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• 9

  Add one cup of powdered sugar at a time, turning up the mixer until you reach your desired frosting consistency (by touch and taste), usually between 5-7 cups.

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• 10

  Frost the cooled cake and cut into squares. 

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• 11

  Keep the cake covered for up to 4 days either on the counter or in the fridge. 

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