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Homemade Lemon Poppy Seed Cake Recipe

Homemade Lemon Poppy Seed Cake Recipe

Description

Looking for a delightful homemade dessert that will brighten your day with every bite? Say hello to this Homemade Lemon Poppy Seed Pudding Cake! Whether you’re a fan of citrusy treats or simply enjoy baking something special for family gatherings, this cake is sure to be a crowd-pleaser. Packed with zesty lemon flavor and a soft, moist texture, this pudding cake is perfect for any occasion.

Ingredients

Scale

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¼ cup poppy seeds
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • ½ cup melted butter
  • ¼ cup fresh lemon juice
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
  • 4 large eggs

For the Filling:

  • 1 cup lemon pudding mix
  • 2 cups milk

For the Glaze:

  • 1 cup powdered sugar
  • 2 tbsp lemon juice

For the Frosting:

  • 1 cup unsalted butter, softened
  • ¼ cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

Instructions

Step 1: Prepare the Cake Batter

In a large bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, and salt.

Step 2: Mix the Wet Ingredients

In a separate bowl, combine the milk, melted butter, lemon juice, lemon zest, vanilla extract, and eggs. Whisk until well incorporated.

Step 3: Combine Wet and Dry Mixtures

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to ensure a light, fluffy texture.

Step 4: Bake the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Divide the batter evenly between the pans and spread it out smoothly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes in the pans before transferring them to a wire rack.

Step 5: Prepare the Lemon Pudding

While the cake cools, prepare the filling by whisking the lemon pudding mix with 2 cups of milk. Chill in the refrigerator until set.

Step 6: Make the Glaze and Frosting

For the glaze, whisk together 1 cup powdered sugar with 2 tablespoons of lemon juice.
For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, continuing to beat until smooth and fluffy.

Step 7: Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of lemon pudding on top. Add the second cake layer and frost the top and sides with the prepared lemon frosting. Drizzle the glaze over the frosted cake for an extra lemony touch.

Equipment

Notes

  • Fresh Lemon Juice: Always use fresh lemon juice for the best flavor. Bottled lemon juice can’t compete with the real thing.
  • Don’t Skip the Zest: Lemon zest adds a burst of citrusy aroma that complements the cake beautifully.
  • Chill the Cake: Once assembled, chilling the cake for at least an hour before serving helps enhance the flavor and makes slicing easier.

Find it online: https://fenrecipes.com/homemade-lemon-poppy-seed-cake-recipe/