Description
A delightful homemade lemon poppy seed cake with a creamy lemon pudding filling and zesty lemon frosting, perfect for any occasion.
Ingredients
Scale
- 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
- 1 cup lemon pudding mix
- 2 cups milk (for the filling)
- 1 cup powdered sugar (for the glaze)
- 2 tbsp lemon juice (for the glaze)
- 1 cup unsalted butter, softened (for the frosting)
- ¼ cup powdered sugar (for the frosting)
- 2 tbsp lemon juice (for the frosting)
- 1 tbsp lemon zest (for the frosting)
- 1 tsp vanilla extract (for the frosting)
Instructions
- In a large bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, and salt.
- In a separate bowl, combine the milk, melted butter, lemon juice, lemon zest, vanilla extract, and eggs. Whisk until well incorporated.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to ensure a light, fluffy texture.
- 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.
- While the cake cools, prepare the filling by whisking the lemon pudding mix with 2 cups of milk. Chill in the refrigerator until set.
- 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.
- 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.
Notes
- Ensure not to overmix the batter for the best texture.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Lemon Poppy Seed Cake, Homemade Cake, Desserts, Baking