Lemon Poppy Seed Pudding Cake Recipe

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:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, and salt.
3. In another bowl, combine the milk, melted butter, lemon juice, lemon zest, vanilla extract, and eggs. Mix until well incorporated.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Divide the batter evenly between the prepared pans and spread it evenly.

1. 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.
2. While the cakes are cooling, prepare the lemon pudding by combining the pudding mix with 2 cups of milk. Chill until set.
3. In a small bowl, mix the powdered sugar and lemon juice to create the glaze.
4. 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.
5. 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.
6. Frost the top and sides of the layered cake with the lemon frosting.
7. 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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