Lemon Poppy Seed Pudding Cake Recipe
If you’re craving a delightful and refreshing dessert, this Lemon Poppy Seed Pudding Cake is the perfect treat! It combines the tanginess of fresh lemon with the delicate crunch of poppy seeds for a beautiful flavor profile that’s perfect for any occasion. Whether it’s a holiday, a family gathering, or just because, this cake is sure to impress your guests.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/4 cup poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup melted butter
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 4 large eggs
For the Filling:
- 1 cup lemon pudding mix
- 2 cups milk (or use vanilla custard with lemon curd as an alternative)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
For the Frosting:
- 1 cup unsalted butter, softened
- 1 1/4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, and salt.
- In another bowl, combine the milk, melted butter, lemon juice, lemon zest, vanilla extract, and eggs. Mix until well incorporated.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Divide the batter evenly between the prepared pans and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While the cakes are cooling, prepare the lemon pudding by combining the pudding mix with 2 cups of milk. Chill until set.
- In a small bowl, mix the powdered sugar and lemon juice to create the glaze.
- In a large mixing bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, beating until light and fluffy.
- Once the cakes are completely cool, spread a layer of lemon pudding on top of one cake layer, then place the second cake layer on top.
- Frost the top and sides of the layered cake with the lemon frosting.
- Finally, drizzle the lemon glaze over the frosted cake for a sweet and tangy finish.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Tips:
- Tip 1: To make the frosting even fluffier, beat the butter for an additional 2-3 minutes before adding the powdered sugar.
- Tip 2: For extra zest, you can fold some extra lemon zest into the batter for an even bolder lemon flavor.
- Tip 3: If you don’t have lemon pudding mix, vanilla custard with lemon curd can be used for a rich and creamy filling.
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