Tastes and smells
of lemon and poppy seed burst out of this cake.
Simple to make and
a real crowd pleaser, make this sheet cake soon.
This post is
sponsored by AE Dairy, but
all opinions are my own.
Once Spring arrives, I love to bake lighter and fresher (if
you will) desserts. Citrus always comes to mind first.
Remember my Lemon
Meltaways? That have both lemon zest, juice and lemonade in the
cookie batter?
Or my Lemon
Brownies? Filled with a dry lemon pudding mix and tart lemonade
with a citrus glaze?
Well, I got that craving again.
My partnership with AE
Dairy is always the best time of the month and this April is no exception.
We wanted to feature both Spring flavors and their delicious and tangy
buttermilk. And we both knew there is no better way to showcase buttermilk
than in a cake batter. They suggested lemon, I suggested poppy seeds and
together we came up with my new Sheet Pan Lemon Poppy Seed Buttermilk Cake.
And it turned out fabulous.
I have always adored sheet cake. They are less fussy and
most anyone can bake one. Plus, they are simple to bring to a gathering – no
making sure the layers aren’t sliding off or the decorations aren’t toppling
off. Just a simple, easy sheet cake.
For this recipe I use my
jelly roll pan (17.9"L x 12.9"W x 1"H). It gets a ton of use
at our house – from cakes like this one, to easy sheet pan dinners of roasted
meats and veggies. Plus, it comes with a lid!
AE
Dairy’s buttermilk is carefully crafted for over 24 hours by specifically
trained employees making sure to perfect that delicious buttery taste.
What
exactly is buttermilk?
Originally, buttermilk referred to the thin liquid left over
from churning butter from
cultured or fermented cream. Traditionally, before the advent of homogenization, the milk was left to sit
for a period of time to allow the cream and milk to separate. During this time,
naturally occurring lactic acid-producing bacteria in the milk fermented
it.
Commercially available cultured buttermilk is milk that has
been pasteurized and homogenized, and then inoculated with
a culture of live bacteria to simulate the naturally occurring bacteria in the
old-fashioned product.
What is
buttermilk most used in?
Liquid buttermilk is used primarily in the commercial
preparation of baked goods and cheese.
Buttermilk solids are used in ice cream manufacturing,
as well as being added to pancake
mixes to make buttermilk pancakes.
This cake batter is filled with butter, eggs, vanilla and
lemon extracts, lemon zest, sugar, poppy seeds, buttermilk and more. Everything
you want in a cake.
It bakes in under 30 minutes, cools in a couple hours and
gets spread with delicious lemon buttercream (just butter, more buttermilk,
lemon juice and powdered sugar) right before eating.
Somehow, I always time my recipes just right
so that the kids are running through the door shortly after coming home from
school asking me, “did you make anything today”?
Much to their delight, on this day it was cake!
This wonderful sheet pan cake is perfect for Easter, Spring
graduations, wedding and baby showers, baptisms and even a simple birthday
celebration barbecue. It’s so easy to make, which makes it even easier to
enjoy.
I cannot wait to see your version!
Tag myself (@sweetsavoryeats) and AE Dairy (@aedairy) and we’ll be certain to
share your beautiful photos.
This post is sponsored by AE Dairy.
