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Lemon Poppy Seed Pudding Cake

This delightful dessert combines zingy lemon flavors with the delightful crunch of poppy seeds, creating a soufflé-like cake that’s both comforting and refreshing.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 pieces
Course: Brunch, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup granulated sugar
  • ¼ cup butter, softened
  • 3 large eggs, separated Separate egg whites from yolks
  • 2 tablespoons lemon zest (freshly grated) For that zingy flavor
  • ¼ cup fresh lemon juice More sunshine!
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons poppy seeds

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. In a mixing bowl, beat the softened butter and sugar together until light and fluffy.
  3. Add the egg yolks one at a time, mixing well after each addition.
  4. Mix in the lemon zest and lemon juice, followed by the milk. Stir until nicely combined.
  5. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, stirring gently until combined.
  6. Stir in the poppy seeds.
  7. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
  8. Pour the batter into your prepared cake pan and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for about 10 minutes, then flip it onto a wire rack to cool completely.

Notes

Fresh lemon zest is always best, but bottled lemon juice can work too if necessary. Ensure your mixing bowl and utensils are squeaky clean when beating the egg whites to form stiff peaks. Consider topping your cake with whipped cream or powdered sugar for added flair.