Lemon Poppy Seed Pudding Cake

Lemon Poppy Seed Pudding Cake 🍋

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/4 cup poppy seeds
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup melted butter
• 1/4 cup lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 4 large eggs

For the Filling:

• 1 cup lemon pudding mix
• 2 cups milk (or vanilla custard with lemon curd)

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice

For the Frosting:

• 1 cup unsalted butter, softened
• 1 1/4 cups powdered sugar
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Mix flour, sugar, poppy seeds, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk milk, butter, lemon juice, zest, vanilla, and eggs. Combine with dry ingredients.
4. Divide the batter between the pans and bake for 25-30 minutes or until a toothpick comes out clean.
5. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
6. For the filling: Mix lemon pudding mix with 2 cups of milk and chill until set.
7. For the glaze: Whisk powdered sugar and lemon juice until smooth.
8. For the frosting: Beat softened butter, then gradually add powdered sugar, lemon juice, zest, and vanilla.
9. Once cakes are cooled, spread a layer of lemon pudding on one layer, top with the second cake, and frost with lemon frosting.
10. Drizzle glaze over the frosted cake.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

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