Directions to follow

1. Preheat your oven to 350°F (175°C) and 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 1 cup of milk, melted butter, lemon juice, lemon zest, vanilla extract, and eggs. Mix until well blended.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
7. Meanwhile, prepare the lemon pudding by mixing the lemon pudding mix with 2 cups of milk. Chill until set.
8. To make the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice in a small bowl.
9. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, mixing until smooth and fluffy.
10. Once the cakes are completely cool, spread a layer of lemon pudding on top of one cake layer. Place the second cake layer on top.
11. Frost the top and sides of the layered cake with the lemon frosting.
12. Finally, drizzle the glaze over the frosted cake for a stunning finish.

Best ways to enjoy it

Serving Homemade Lemon Poppy Seed Pudding Cake is where your creativity can shine! Here are a few ideas:

• Slice it Slim: Serve it in thin slices accompanied by fresh berries like strawberries or blueberries for added color and flavor.
• A Scoop of Ice Cream: A scoop of vanilla or lemon sorbet complements the cake’s textures beautifully and adds an extra layer of cooling sweetness.
• Tea Time Treat: Pair this cake with a cup of herbal tea for an afternoon pick-me-up that instantly elevates your mood.

How to store & freeze

To keep your Homemade Lemon Poppy Seed Pudding Cake fresh:

• Refrigerate: Keep the cake in an airtight container in the refrigerator for 3-5 days.
• Freeze: If you want to make it ahead of time, you can freeze the frosted cake. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can last up to 3 months.
• Thawing: When ready to enjoy, remove it from the freezer and let it thaw in the fridge overnight before serving.

Helpful cooking tips

• Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. This helps achieve a smoother batter and better rise.
• Don’t Overmix: Mix the wet and dry ingredients until just combined to avoid a dense cake.
• Check for Doneness: Oven temperatures can vary; ensure your cake is done by doing a toothpick test a couple of minutes early.

Creative twists

While this recipe is fantastic as-is, feel free to experiment with these variations:

• Add Some Fruit: Fold in some fresh blueberries or raspberries for a fruitier take.
• Nutty Variation: Incorporate crushed nuts like almonds or walnuts into the batter for additional crunch.
• Coconut Infusion: Replace half of the milk with coconut milk for a tropical twist that complements the lemon beautifully.

FAQ

Can I make this cake ahead of time?

Yes, you can prepare the cake layers a day in advance and store them wrapped in the fridge. Assemble and frost just before serving.

What can I use instead of poppy seeds?

If poppy seeds aren’t ideal for your recipe, you can substitute them with chia seeds or simply omit them for a smoother texture.

How should I handle leftovers?

Store any remaining cake in an airtight container in the refrigerator for up to five days. If freezing, wrap the cake tightly to maintain its freshness.

Enjoy bringing this bright and cheerful dessert to your table, and watch it become a favorite in your household!