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Lemon Poppy Seed Pudding Cake
Alyssa

Lemon Poppy Seed Pudding Cake

Lemon Poppy Seed Pudding Cake is a delightful dessert that combines the zesty flavor of lemon with the unique crunch of poppy seeds, enveloped in a creamy pudding filling. This cake offers a refreshing twist on traditional desserts, making it a perfect choice for family gatherings or an afternoon treat.
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Ingredients Method

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, you will need:
  • 1 cup lemon pudding mix
  • 2 cups milk
For the glaze, mix:
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
Lastly, for the frosting, get ready with:
  • 1 cup unsalted butter softened
  • 1 1/4 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent the cake from sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 1/4 cup of poppy seeds, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until well combined.
  3. Combine Wet Ingredients: In another bowl, mix 1 cup of milk, 1/2 cup of melted butter, 1/4 cup of lemon juice, 2 tablespoons of lemon zest, 1 teaspoon of vanilla extract, and 4 large eggs until they are thoroughly blended.
  4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
  5. Divide and Bake: Divide the batter evenly between the prepared cake pans. Spread it evenly across the bottoms. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool Cakes: Once baked, let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
  7. Prepare Lemon Pudding: Meanwhile, in a separate bowl, prepare the lemon pudding by mixing 1 cup of lemon pudding mix with 2 cups of milk, stirring until well combined. Chill until set according to package instructions.
  8. Make the Glaze: In a small bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of lemon juice until smooth to create the glaze.
  9. Make the Frosting: In a large bowl, beat 1 cup of softened unsalted butter until creamy. Gradually add 1 1/4 cups of powdered sugar, 2 tablespoons of lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract, beating until smooth and fluffy.
  10. Assemble the Cake: Once the cakes are completely cool, spread a layer of lemon pudding on top of one cake layer. Gently place the second cake layer on top.
  11. Frost the Cake: Use the lemon frosting to cover the top and sides of the layered cake, smoothing it out with a spatula to achieve a nice finish.
  12. Drizzle the Glaze: Finally, drizzle the glaze over the frosted cake to add a final touch of sweetness and tanginess.