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Lemon Poppy Seed Pudding Cake

A quick and easy dessert that combines sweet-tangy lemon zest and poppy seeds for a delightful treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1 tablespoon lemon zest Zest is essential for flavor.
  • 1/4 cup fresh lemon juice Add more for extra zing if desired.
  • 1 cup milk Can substitute with almond or coconut milk.
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds Essential for crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  3. Beat in the eggs one at a time, mixing until fully incorporated before adding the next.
  4. Mix in the lemon zest and lemon juice.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry mixture to the wet mixture, alternating with the milk, starting and ending with the flour.
  7. Gently fold in the poppy seeds until evenly distributed.
Baking
  1. Pour the batter into a greased or parchment-lined cake pan.
  2. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Allow the cake to cool for a few minutes in the pan before transferring it to a wire rack to cool completely.
  2. Slice and serve.

Notes

For best flavor, zest lemons carefully and avoid the white pith. Leftover cake can be stored in the fridge for up to five days.