Homemade Lemon Poppy Seed Pudding Cake Recipe 🍋🍰
This delightful Lemon Poppy Seed Pudding Cake combines the bright flavors of lemon with the crunch of poppy seeds, layered with creamy lemon pudding and topped with a tangy lemon glaze and frosting. Perfect for any occasion!
Ingredients:
For the Cake:
- 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:
- 1 cup lemon pudding mix
- 2 cups milk
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
For the Frosting:
- 1 cup unsalted butter, softened
- 1 1/4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Directions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix the milk, melted butter, lemon juice, lemon zest, vanilla extract, and eggs until well combined.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide and Bake: Divide the batter evenly between the prepared cake pans and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare Lemon Pudding: Meanwhile, prepare the lemon pudding by mixing the lemon pudding mix with 2 cups of milk. Chill until set.
- Make the Glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice to make the glaze.
- Make the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, beating until smooth and fluffy.
- Assemble the Cake: 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.
- Frost the Cake: Frost the top and sides of the layered cake with the lemon frosting.
- Drizzle the Glaze: Drizzle the glaze over the frosted cake for a final touch.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories: 450 kcal per serving
- Servings: 12 servings
20 Most Popular Questions and Their Answers
- Can I use store-bought lemon pudding?
- Yes, store-bought lemon pudding can be used for convenience.
- Can I substitute the poppy seeds with something else?
- Yes, you can omit them or replace them with chia seeds for a different texture.
- Can I use lemon extract instead of lemon juice?
- Lemon extract can be used, but reduce the amount to avoid overpowering the flavor.
- How do I store the cake?
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- Can I freeze the cake?
- Yes, the cake can be frozen without the frosting for up to 3 months.
- What can I use instead of butter in the frosting?
- Cream cheese can be used for a tangier frosting.
- How do I make the cake more lemony?
- Add more lemon zest and juice to the batter and frosting.
- Can I make this cake gluten-free?
- Yes, use a gluten-free flour blend instead of all-purpose flour.
- Is there a dairy-free option?
- Substitute milk with almond milk and use dairy-free butter and pudding mix.
- Can I add food coloring?
- Yes, add yellow food coloring to enhance the lemony appearance.
- What type of lemons should I use?
- Fresh lemons, preferably organic, for the best flavor and zest.
- Can I use margarine instead of butter?
- Margarine can be used, but it may alter the taste and texture slightly.
- Can I use this recipe for cupcakes?
- Yes, adjust the baking time to 15-20 minutes for cupcakes.
- What other glazes can I use?
- A vanilla or almond glaze can be used for a different flavor profile.
- How do I prevent the cake from being too dense?
- Ensure all ingredients are at room temperature and do not overmix the batter.
- Can I use self-rising flour?
- Self-rising flour can be used, but omit the baking powder and salt.
- How do I make the cake extra moist?
- Add a bit of sour cream or yogurt to the batter for extra moisture.
- Can I make this cake in a bundt pan?
- Yes, adjust the baking time to 40-45 minutes.
- What can I use if I don’t have a lemon pudding mix?
- Use vanilla pudding mix with added lemon zest and juice.
- Can I add berries to the batter?
- Yes, blueberries or raspberries can be added for extra flavor and texture.
30 Secrets to Master the Recipe
- Use Fresh Lemons: Fresh lemons provide the best flavor for juice and zest.
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for better mixing.
- Proper Muddling: When using lemon zest, avoid the white pith to prevent bitterness.
- Preheat the Oven: Always preheat the oven to ensure even baking.
- Measure Accurately: Use proper measuring cups and spoons for precise ingredient amounts.
- Don’t Overmix: Mix the batter until just combined to avoid a dense cake.
- Even Layering: Spread the batter evenly in the pans for uniform layers.
- Cooling Time: Allow the cakes to cool completely before frosting to prevent melting.
- Pudding Consistency: Ensure the lemon pudding is set before layering to avoid a runny filling.
- Frosting Texture: Beat the frosting until it’s light and fluffy for easy spreading.
- Zest First: Zest the lemons before juicing for efficiency.
- Sift Dry Ingredients: Sift the flour, baking powder, and salt for a lighter cake texture.
- Baking Time: Check the cakes a few minutes before the recommended time to avoid overbaking.
- Butter Temperature: Use softened butter for the best creaming results.
- Proper Folding: Fold in the poppy seeds gently to maintain batter lightness.
- Layer Pudding Evenly: Spread the lemon pudding evenly between layers for consistent flavor.
- Glaze Consistency: Adjust the glaze thickness by adding more lemon juice or powdered sugar.
- Test for Doneness: Use a toothpick to check for doneness; it should come out clean.
- Chill the Pudding: Chill the lemon pudding for at least an hour before using.
- Cream Butter Well: Beat the butter until creamy to ensure a smooth frosting.
- Use Parchment Paper: Line the cake pans with parchment paper for easy removal.
- Lemon Zest in Frosting: Adding lemon zest to the frosting enhances the lemon flavor.
- Adjust Sweetness: Modify the sugar in the frosting and glaze to suit your taste.
- Stable Layers: If the cakes are domed, level them with a serrated knife before layering.
- Decorative Garnish: Garnish with lemon slices or zest for a beautiful presentation.
- Prevent Sticking: Grease and flour the pans well to prevent the cakes from sticking.
- Mixing Order: Add eggs one at a time, beating well after each addition for a smooth batter.
- Flavor Infusion: For a more intense lemon flavor, let the zest sit in the lemon juice before adding.
- Butter Quality: Use high-quality unsalted butter for the best taste.
- Storage: Store the cake in the fridge if not serving immediately to keep it fresh.
By following these tips and tricks, you’ll master the art of making the perfect Homemade Lemon Poppy Seed Pudding Cake. Enjoy! 🍋🍰