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.