Homemade Lemon Poppy Seed Pudding Cake is a delightful treat that marries the tangy brightness of lemon with the subtle crunch of poppy seeds, all wrapped in a light and fluffy cake. It’s perfect for spring gatherings, family brunches, or when you just want to indulge in something refreshingly sweet. This cake brings a burst of flavor and a gorgeous presentation, making any occasion feel a little more special.
Why you’ll love this dish
This recipe is more than just a dessert; it’s a slice of sunshine on your plate. The combination of lemon and poppy seeds is not only delicious but also visually striking, perfect for impressing guests. Here are a few reasons why you should give this cake a try:
- Easy to Make: With straightforward steps and simple ingredients, you’ll find this cake doesn’t require advanced baking skills.
- Versatile: Whether for a celebratory gathering or a casual weeknight dessert, this cake adapts to any occasion.
- Kid-Friendly: The light sweetness and citrus flavor are often a hit with kids, making it an excellent choice for family meals.
"This cake was a hit at our family gathering! Everyone loved the lightness and the poppy seeds were a delightful surprise." – Sarah M.
How this recipe comes together
Homemade Lemon Poppy Seed Pudding Cake is a multi-layered dessert that combines a fluffy lemon poppy seed cake with a creamy lemon pudding filling and a smooth frosting. You’ll start by preparing the cake batter, followed by mixing up a refreshing lemon pudding. Once everything is baked and set, you’ll assemble and frost the cake to bring all the flavors together.
Gather these items
To recreate this delightful dessert, gather the following 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
- 1 cup lemon pudding mix
- 2 cups milk (for filling)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- 1 cup unsalted butter, softened (for frosting)
- 1/4 cup powdered sugar (for frosting)
- 2 tablespoons lemon juice (for frosting)
- 1 tablespoon lemon zest (for frosting)
- 1 teaspoon vanilla extract (for frosting)
You can substitute the all-purpose flour with gluten-free flour, and try any milk alternative if needed to meet dietary preferences.
