Description
This Homemade Lemon Poppy Seed Cake is a delightful dessert 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
- For the Filling:
- 1 cup lemon pudding mix
- 2 cups milk
- For the Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- For the Frosting:
- 1 cup unsalted butter, softened
- ¼ cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Begin by whisking together the dry ingredients in a large mixing bowl. Combine the all-purpose flour, granulated sugar, poppy seeds, baking powder, and salt thoroughly. This step is essential to make sure that the baking powder is evenly distributed throughout the flour, giving your cake an even rise and a fluffy texture.
- In a separate bowl, mix together the wet ingredients. Combine the milk, melted butter, freshly squeezed lemon juice, lemon zest, vanilla extract, and eggs. Whisk these ingredients until they are well combined and smooth. The melted butter should be incorporated seamlessly, ensuring a moist cake.
- Next, slowly add the wet mixture to the dry ingredients, stirring gently until just combined. It’s crucial at this point to avoid overmixing, as this can result in a dense cake instead of the light and airy texture we desire. The batter should still show a few lumps—this means you did it just right!
- Now it’s time to bake! Pour the batter evenly into the prepared and floured cake pans. Smooth out the tops to ensure uniform baking. Place them in your preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, take this opportunity to prepare the lemon pudding filling. In a separate bowl, whisk together the lemon pudding mix and 2 cups of milk until smooth. Once combined, cover and refrigerate for at least 30 minutes to let it set. This filling adds an exciting burst of creaminess to the cake!
- For the glaze, in a small mixing bowl, combine the powdered sugar with lemon juice, whisking until it reaches a smooth consistency. For the frosting, beat the softened unsalted butter in another large bowl until creamy. Gradually add the powdered sugar, followed by the lemon juice, lemon zest, and vanilla extract, mixing until the frosting is light and fluffy—this will be used to coat the layers and outside of the cake.
- When your cake layers are completely cool, it’s time to assemble. Place one layer on a serving plate and generously spread a layer of the chilled lemon pudding on top. Next, place the second layer on top, and then frost the top and sides of the cake with your prepared lemon frosting. Finally, drizzle the glaze over the frosted cake, allowing it to cascade down the sides for a beautiful finish.
Notes
Make sure to chill the cake for easier slicing after assembly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 400 kcal
- Sodium: 250 mg
- Protein: 5 g