Description

There’s nothing quite like the vibrant burst of flavor from a Homemade Lemon Poppy Seed Cake to brighten your day! As a busy mom and passionate home cook, I cherish recipes that fuse simplicity with flavor. This delightful cake isn’t just about the aesthetically pleasing poppy seeds and sunny lemon notes; it’s a quick solution for those hectic days when you want to impress your family or friends without spending hours in the kitchen. Trust me, once you serve up a slice, everyone will be asking for the recipe! It’s that good.

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
1 cup lemon pudding mix
2 cups milk (for the filling)
1 cup powdered sugar (for the glaze)
2 tbsp lemon juice (for the glaze)
1 cup unsalted butter, softened (for the frosting)
¼ cup powdered sugar (for the frosting)
2 tbsp lemon juice (for the frosting)
1 tbsp lemon zest (for the frosting)
1 tsp vanilla extract (for the frosting)

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Instructions

In a large bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, and salt.
In a separate bowl, combine the milk, melted butter, lemon juice, lemon zest, vanilla extract, and eggs. Whisk until well incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to ensure a light, fluffy texture.
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Divide the batter evenly between the pans and spread it out smoothly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes in the pans before transferring them to a wire rack.
While the cake cools, prepare the filling by whisking the lemon pudding mix with 2 cups of milk. Chill in the refrigerator until set.
For the glaze, whisk together 1 cup powdered sugar with 2 tablespoons of lemon juice. For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, continuing to beat until smooth and fluffy.
Place one cake layer on a serving plate. Spread a generous layer of lemon pudding on top. Add the second cake layer and frost the top and sides with the prepared lemon frosting. Drizzle the glaze over the frosted cake for an extra lemony touch.

Notes

Ensure all ingredients are at room temperature for the best results.
Adjust the amount of lemon zest according to your taste preference.
Store any leftover cake in an airtight container in the refrigerator.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg