Description
A bright, tangy and comforting dessert, this lemon poppy seed pudding cake has a soft sponge top and creamy custard-like base, finished with a fluffy cream cheese frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- ½ cup milk
- ⅓ cup fresh lemon juice
- 2 tbsp lemon zest
- 3 tbsp poppy seeds
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 cups heavy whipping cream (cold)
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 2 tsp vanilla extract
- Optional: 1 tsp lemon zest for frosting brightness
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Whisk together flour, baking powder, salt, and poppy seeds in a medium bowl.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating after each addition. Mix in lemon juice and zest.
- Alternately add dry mixture and milk to wet ingredients, starting and ending with flour. Mix until just combined.
- Divide batter evenly into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire rack to cool completely.
- For frosting, beat cream cheese until smooth. Add powdered sugar and vanilla, then slowly beat in cold heavy cream. Whip until stiff peaks form.
- Chill frosting for 10–15 minutes before using.
- Slice each cake layer in half to make four layers. Layer with frosting in between and frost top and sides.
- Garnish with lemon slices, poppy seeds, or edible flowers as desired.
Notes
Best enjoyed chilled for 1–2 hours. Store covered in refrigerator up to 3 days or freeze unfrosted layers for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cake, poppy seed, pudding cake, cream frosting, citrus dessert