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Lemon Poppy Seed Pudding Cake

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This Lemon Poppy Seed Pudding Cake is a zesty, moist, and indulgent dessert! With a light, fluffy cake filled with creamy lemon pudding and topped with a luscious lemon buttercream frosting, this cake is the ultimate citrus lover’s treat. Perfect for spring, summer, or any time you crave a refreshing, sweet-tart dessert.

Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¼ cup poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ½ cup melted butter
  • ¼ 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
  • ¼ cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Instructions

Prepare the Cake Batter:

  • Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  • In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, and salt.
  • In another bowl, mix milk, melted butter, lemon juice, lemon zest, vanilla extract, and eggs until well combined.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

2. Bake the Cake:

  • Divide the batter evenly between the prepared cake pans.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Lemon Pudding Filling:

  • Prepare the lemon pudding by whisking the pudding mix with 2 cups of milk until smooth.
  • Let it chill for 10 minutes until set.

4. Make the Lemon Glaze:

  • In a small bowl, whisk together powdered sugar and lemon juice until smooth.

5. Prepare the Frosting:

  • Beat softened butter until fluffy.
  • Gradually add powdered sugar, lemon juice, lemon zest, and vanilla extract, beating until smooth and creamy.

6. Assemble the Cake:

  • Place one cake layer on a serving plate.
  • Spread lemon pudding evenly over the top.
  • Place the second cake layer on top.
  • Frost the cake with lemon buttercream, covering the top and sides evenly.
  • Drizzle the lemon glaze over the cake for extra flavor and shine.

7. Serve and Enjoy:

  • Slice and serve your Lemon Poppy Seed Pudding Cake for a bright, citrusy treat!

Notes

  • To make the cake extra moist, brush each layer with simple syrup (equal parts sugar and water, boiled until dissolved) before assembling.
  • If you prefer a lighter version, replace butter with Greek yogurt or use a sugar substitute.
  • For a gluten-free option, use gluten-free all-purpose flour.

Find it online: https://avarecipe.com/lemon-poppy-seed-pudding-cake/