Go Back

Lemon Poppy Seed Pudding Cake

A zesty and comforting dessert that combines the bright flavors of lemon with the subtle crunch of poppy seeds, making it a delightful treat for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup milk Can substitute with plant-based milk.
  • 2 large eggs
  • 1 tablespoon lemon zest Fresh zest recommended.
  • 1/4 cup freshly squeezed lemon juice Fresh over bottled juice for better flavor.
Additional Ingredients
  • 2 tablespoons poppy seeds
  • to taste powdered sugar, for dusting Optional, for serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Set aside.
Mixing
  1. In a large mixing bowl, beat the softened butter until creamy. Gradually add the sugar, continuing to beat until fluffy.
  2. Add the milk, eggs, lemon zest, and lemon juice to the butter mixture. Beat until smooth.
  3. Slowly add the dry mixture to the wet ingredients and mix just until combined. Stir in the poppy seeds.
Baking
  1. Pour the batter into a greased 9-inch round cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Once baked, let it cool in the pan for about 10 minutes, then flip it out onto a wire rack to cool completely.
  2. Dust with powdered sugar before serving.

Notes

For an extra flavor boost, feel free to add more lemon zest. If the cake is dry, drizzle with a lemon syrup made from equal parts lemon juice and sugar. Store leftovers in an airtight container at room temperature for up to three days.