Name: Poppy seed sheet cake with lemon glaze
Total time: 55 min
Yield: 18 servings
Ingredients: Batter; 280 g all-purpose flour; 200 g ground poppy seeds; 160 g cukru krupice; 8 g vanilla sugar (1 packet); 12 g baking powder (1 packet); 1 pinch of salt; 3 pcs eggs; 250 ml milk; 90 ml vegetable oil; 120 g plain yogurt or sour cream; 10 g lemon zest (from 1 organic lemon); Lemon glaze; 180 g powdered sugar; 25 ml lemon juice (as needed); 5 ml water or milk (only if the glaze is too thick); optional for sprinkling:; 10 g ground poppy seeds or lemon zest

Poppy seed sheet cake with lemon glaze

The poppy seed sheet cake with lemon glaze is exactly the kind of dessert that tastes “Czech,” but the lemon gives it a fresh, modern touch. The batter is moist, the poppy seeds give it a strong flavor and lovely texture, and the lemon glaze lifts it all — not an overly sweet bomb, more of a pleasantly tangy finish that pairs perfectly with poppy seeds. It’s a simple one-bowl tray cake, so no pastry skills required. Ideal with coffee, for the weekend, for celebrations, or packed in a box — and the best part is it’s often even moister the next day.

⏱ 55 min● easy♨ 18 servings

Step by step

Instructions

0 z 8

1Step 1Preheat the oven to 170 °C (top/bottom heat). Line a baking tray with parchment paper. The poppy seed cake is easiest to slice if you let it cool on the tray, so paper is the quickest and cleanest option.
2Step 2Put the eggs, sugar and vanilla sugar into a large bowl and beat briefly so the sugar starts to dissolve and the mixture lightens a little. Pour in the milk, oil and add the yogurt or sour cream. Mix – this “yogurt” part is why the cake isn’t dry but stays nicely moist even the next day.
3Step 3In another bowl, mix the flour, ground poppy seeds, baking powder and a pinch of salt. Gradually add the dry ingredients to the wet and whisk into a smooth batter without lumps. Finally add the lemon zest and fold in briefly. The batter will be thicker than for a sponge cake, but should still spread easily with a spatula.
4Step 4Transfer the batter to the tray and spread it evenly to all corners. Put in the oven and bake for 25–30 minutes. Near the end do the skewer test – poke into the center of the cake. If the skewer comes out dry or with just a few crumbs, it’s done.
5Step 5Remove the baked cake and let it cool at least to lukewarm. It’s best to put the glaze on a lukewarm cake – it will soak in slightly and hold, but won’t completely disappear into the batter.
6Step 6Prepare the lemon glaze. Put the powdered sugar into a bowl and gradually add lemon juice. Stir until a smooth glaze forms – it should flow slowly, not be completely liquid. If it’s too thick, add a few drops of water/milk. If it’s too thin, add more sugar.
7Step 7Pour the glaze over the cake and spread it into an even layer with a spatula or spoon. If you like, sprinkle a pinch of poppy seeds or lemon zest on top – it looks nice and hints at the flavor.
8Step 8Let the glaze set (at least 20–30 minutes) and then cut the cake into squares or slices. It’s great with coffee, tea, or even as a sweet snack to pack.

Kitchen tip

Poppy seeds like moisture – that’s why it’s great to add yogurt/sour cream and lemon zest. If you want to bring out the poppy flavor even more, you can briefly scald the ground poppy seeds with a little hot milk beforehand (for example 50 ml from the measured amount) and then stir them into the batter. The cake will be even more aromatic and tender.

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Nutritional values

Energie240 kcalProteins5 gSacharidy33 gTuky10 g

Poppy seed sheet cake with lemon glaze

Instructions

Variants and alternatives

Nutritional values

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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