Homemade Lemon Poppy Seed Pudding Cake

WANT TO SAVE THIS RECIPE?

If you love lemon desserts that balance bright, tangy flavors with a soft, comforting texture, this Homemade Lemon Poppy Seed Pudding Cake is a must-try. It features a light, fluffy cake layered over a warm lemon pudding that forms as it bakes. With added poppy seeds for texture and flavor, this dessert is perfect for spring brunches, summer gatherings, or a citrusy treat year-round.

Why You’ll Love This Recipe

• Features two irresistible textures: a tender cake on top and a rich lemon pudding beneath.

• Easy to make with simple pantry staples and fresh lemons.

• Offers the perfect balance of tart citrus flavor and mild sweetness.

Ingredients Breakdown:

For the Cake:

• 1 cup granulated sugar – Sweetens the cake base.

• 1/4 cup unsalted butter – Adds richness and moisture.

• 2 large eggs, separated – Yolks enrich the batter; whites create a light, airy texture.

• 1 tbsp lemon zest & 1/4 cup lemon juice – Fresh, vibrant citrus flavor.

• 1 cup all-purpose flour – Structure and texture.

• 1 tsp baking powder & 1/4 tsp salt – Leavening and balance.

• 1 cup milk – Keeps the cake moist.

• 2 tbsp poppy seeds – Add subtle crunch and visual appeal.

For the Pudding Layer:

• 1/4 cup granulated sugar – Sweetens the pudding.

• 2 tbsp cornstarch – Thickens the pudding layer.

• 1¼ cups water – Base of the pudding mixture.

• 1/4 cup lemon juice & 1 tbsp lemon zest – Infuse bold lemon flavor.

• 2 tbsp unsalted butter – Adds richness and smoothness.

• 1/4 tsp salt – Balances the flavors.

Tips and Tricks

• Fresh lemons make a major difference—use freshly squeezed juice and zest for optimal flavor.

• Don’t skip separating the eggs—beaten egg whites give the cake its signature rise and texture.

• Gently fold the whites into the batter to avoid deflating them.

• Serve warm for the best pudding texture, but it’s delicious cold too.

• For an elegant presentation, top each serving with lightly sweetened whipped cream.

Variations and Customizations

• Gluten-Free: Use a 1:1 gluten-free flour blend.

• Berry Boost: Add fresh raspberries or blueberries to the pudding layer.

• Vegan Option: Substitute plant-based milk and butter, and use aquafaba or a vegan egg substitute.

• Extra Tart: Add more lemon zest and juice if you prefer a stronger lemon flavor.

Pairing Suggestions

Serve this pudding cake with:

• Earl Grey tea or chamomile

• Lemon sorbet for extra citrus zing

• Fresh mint sprigs for a herbal contrast

• Light sparkling prosecco

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezing: Not recommended, as the pudding layer may separate after thawing.

• Reheat: Warm individual portions in the microwave for 15–20 seconds.

Popular Questions

Why does the pudding layer form at the bottom?

The moisture and density of the lemon pudding mixture cause it to sink while the lighter cake batter rises during baking—giving you two layers from one bake.

Can I use bottled lemon juice?

Fresh juice is best, but bottled lemon juice will work in a pinch. Use zest for authentic citrus flavor.

Do I have to include the poppy seeds?

No, they’re optional. They add a slight crunch and visual appeal but can be left out without affecting the recipe.

Homemade Lemon Poppy Seed Pudding Cake

---

• Author: easysweetmeal
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings 1x

Print Recipe

Pin Recipe

Description

Lemon Poppy Seed Pudding Cake – A sunny, self-saucing wonder! Tangy lemon pudding bakes beneath a fluffy poppy seed cake, creating a luscious, citrusy dessert that’s equal parts bright and comforting

---

Ingredients

Scale 1x2x3x

• 1 cup granulated sugar

• 1/4 cup unsalted butter, softened

• 2 large eggs, separated

• 1 tablespoon lemon zest

• 1/4 cup fresh lemon juice

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup milk

• 2 tablespoons poppy seeds

• 1/4 cup granulated sugar

• 2 tablespoons cornstarch

• 1 1/4 cups water

• 1/4 cup fresh lemon juice

• 1 tablespoon lemon zest

• 2 tablespoons unsalted butter

• 1/4 teaspoon salt

---

Instructions

1. Preheat and Prep

• Preheat oven to 350°F (175°C).

• Grease an 8×8-inch baking dish and set aside.

2. Make the Cake Batter

1. In a large bowl, cream together the sugar and butter until light and fluffy.

2. Beat in the egg yolks one at a time.

3. Add the lemon zest and lemon juice, mixing until fully incorporated.

4. In a separate bowl, whisk the flour, baking powder, and salt.

5. Gradually add the dry mixture to the wet, alternating with milk.

6. Stir in the poppy seeds. Set aside.

3. Prepare the Pudding Layer

1. In a saucepan, whisk sugar and cornstarch together.

2. Slowly add water, whisking until smooth.

3. Cook over medium heat, stirring constantly, until it thickens and starts to bubble.

4. Remove from heat, then stir in lemon juice, zest, butter, and salt.

4. Beat Egg Whites and Fold In

• In a clean bowl, beat the egg whites until stiff peaks form.

• Gently fold egg whites into the cake batter until no streaks remain.

5. Assemble the Cake

1. Pour the hot lemon pudding mixture into the prepared dish.

2. Gently spoon the cake batter on top, spreading evenly with a spatula.

6. Bake

• Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the cake comes out clean.

• Remove from oven and allow to cool slightly before serving.

7. Serve

• Scoop into bowls to reveal the warm pudding base beneath the fluffy cake.

• Optional: dust with powdered sugar or top with fresh lemon slices.

Notes

This Lemon Poppy Seed Pudding Cake is the perfect make-ahead dessert for any citrus lover. With its bright flavor, creamy pudding base, and fluffy cake top, it’s a versatile treat that’s easy enough for weeknights yet special enough for entertaining.

Advertisements

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

WANT TO SAVE THIS RECIPE?