If you’re looking for a dessert that truly lights up the table, look no further than Lemon Poppy Seed Pudding Cake. This heavenly treat offers the best of both worlds: a melt-in-your-mouth, cloudlike cake layer perched above a creamy, lemony pudding base. Every spoonful bursts with fresh citrus, buttery richness, and the gentle crunch of poppy seeds. Whether you’re planning a spring brunch or simply craving a little sunshine on a plate, this pudding cake is sure to become a fast favorite.
Ingredients You’ll Need
You’ll be delighted at how easy it is to create such a show-stopping Lemon Poppy Seed Pudding Cake from a handful of everyday ingredients. Each one plays a starring role in building the cake’s signature bright flavor, tender texture, and beautiful appearance. Here’s what you’ll need and why:
- Granulated sugar: Adds sweetness and helps create that irresistible golden crust and creamy pudding layer.
- Large eggs (separated): Egg yolks enrich the pudding, while whipped whites create the cake’s airy lift.
- Unsalted butter (melted): Brings buttery warmth and moisture to the batter.
- Lemon zest: Provides vibrant, aromatic citrus flavor that perfumes the whole cake.
- Fresh lemon juice: Gives a tart, tangy punch that balances the sweetness beautifully.
- All-purpose flour: Just enough to set the cake without weighing it down.
- Poppy seeds: Add charming speckles and a delicate crunch with every bite.
- Salt: Enhances and sharpens all the lemony notes.
- Whole milk: Creates a silky, custardy pudding base beneath the cake layer.
How to Make Lemon Poppy Seed Pudding Cake
Step 1: Prepare Your Baking Dish and Water Bath
Begin by preheating your oven to 350°F (175°C). Lightly grease a 1.5 to 2-quart baking dish or individual ramekins for easy release and minimal sticking. Place your chosen dish inside a larger roasting pan—this setup is the secret to the cake’s signature two-in-one texture, as the water bath ensures gentle, even baking. Set everything aside for now; you’ll fill the roasting pan with hot water in just a bit.
Step 2: Whisk Together the Lemon Base
In a large mixing bowl, combine the egg yolks, 3/4 cup of the sugar, melted butter, lemon zest, and lemon juice. Whisk until everything is smooth, sunny, and thoroughly combined. Next, stir in the flour, poppy seeds, and salt, blending just until incorporated. Finally, whisk in the milk, which will make the batter delightfully thin—that’s exactly what you want for the pudding layer to form.
Step 3: Beat the Egg Whites
In a separate clean bowl, use a hand mixer or stand mixer to beat the egg whites until soft peaks form. This step creates the magical lift in your Lemon Poppy Seed Pudding Cake. Gradually sprinkle in the remaining 1/4 cup sugar and continue beating until shiny stiff peaks hold their shape. This airy meringue is what will give your cake a featherlight texture on top.
Step 4: Fold and Combine
Gently fold the fluffy egg whites into the lemon batter in two additions. Use a spatula and a light hand to preserve as much volume as possible—this is key for creating those distinct layers. The mixture will be pourable and somewhat streaky; don’t overmix, as you want the whites to remain lofty.
Step 5: Assemble and Bake
Pour the batter into your prepared baking dish or ramekins. Carefully pour hot water into the roasting pan so it comes halfway up the sides of your dish, forming a water bath. This method ensures your Lemon Poppy Seed Pudding Cake bakes up tender and silky all the way through. Bake for 35 to 40 minutes, or until the top is lightly golden and the cake feels set but still trembly in the center.
Step 6: Cool and Serve
Remove the baking dish from the water bath and let it cool for 10 to 15 minutes. This brief rest allows the pudding layer to set up just right. You can serve the cake warm for a soft, custardy experience or chill it for a firmer, ultra-refreshing dessert. A dusting of powdered sugar on top never hurts!
How to Serve Lemon Poppy Seed Pudding Cake
Garnishes
This cake begs for a little extra flourish. Try a gentle snowfall of powdered sugar, or add a few curls of lemon zest for extra zest and color. A dollop of whipped cream or a spoonful of lemon curd can turn each serving into a true celebration. Fresh berries, especially raspberries or blueberries, are also lovely alongside the bright citrus.
Side Dishes
If you’d like to round out your dessert course, serve Lemon Poppy Seed Pudding Cake with a scoop of vanilla ice cream or a small bowl of lightly sweetened Greek yogurt. Both add a creamy contrast and make the citrus flavor shine. For a brunch spread, pair it with fresh fruit salad or a light, crisp cookie.
Creative Ways to Present
For a charming twist, bake the pudding cake in individual ramekins and serve them straight from the oven for a cozy, personalized treat. Alternatively, spoon warm pudding cake into pretty glasses or jars, layering with whipped cream and berries for a parfait-style dessert. You can even slice and stack the cake with thin layers of lemon curd for a dramatic plated presentation.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store Lemon Poppy Seed Pudding Cake covered in the refrigerator. It keeps well for up to 3 days, and the flavors often intensify, making each bite even more delightful.
Freezing
While this pudding cake is best enjoyed fresh, you can freeze individual portions if needed. Place cooled slices in airtight containers and freeze for up to a month. Thaw overnight in the fridge before serving, though keep in mind that the texture may become slightly softer.
Reheating
To enjoy your cake warm, gently reheat servings in the microwave in short bursts, or cover with foil and warm in a low oven until just heated through. Avoid overheating, as this can dry out the pudding layer.
FAQs
Can I make Lemon Poppy Seed Pudding Cake ahead of time?
Absolutely! In fact, this dessert is a dream for entertaining because you can bake it a day in advance and chill it until you’re ready to serve. The flavors meld beautifully and the pudding layer sets up perfectly overnight.
Can I use low-fat milk instead of whole milk?
Whole milk gives the pudding its signature silky richness, but you can swap in 2% milk if you prefer a lighter version. Avoid skim milk, as it may result in a thinner, less satisfying texture.
What’s the best way to separate eggs?
The easiest method is to crack each egg over a separate bowl, sliding the yolk back and forth between the shell halves while letting the white drip into the bowl. Always separate eggs while they’re cold, as yolks are less likely to break.
Can I substitute another citrus fruit for the lemon?
Yes! Try lime or orange zest and juice for a different twist. Just keep in mind that the flavor will change—each citrus brings its own unique brightness to the pudding cake.
Why did my cake not separate into layers?
If your Lemon Poppy Seed Pudding Cake didn’t develop a distinct pudding layer, it’s often due to overmixing the egg whites or not folding them in gently enough. Also, make sure your oven temperature is accurate and that you use a proper water bath for even baking.
Final Thoughts
If you need a dessert that’s as impressive as it is comforting, Lemon Poppy Seed Pudding Cake fits the bill perfectly. Its bright, sunny flavor and luscious texture are guaranteed to win over any crowd. I hope you’ll give it a try and discover just how magical a simple lemon dessert can be!
Print
Lemon Poppy Seed Pudding Cake Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Lemon Poppy Seed Pudding Cake is a delightful dessert featuring a light, fluffy lemon-flavored cake topping a creamy lemon pudding base. This unique pudding cake combines fresh lemon juice and zest with crunchy poppy seeds for a refreshing spring or summer treat. It’s baked in a water bath to ensure a soft, custard-like center and finished with a subtly golden, airy top. Perfect for entertaining or a make-ahead dessert, this cake can be served warm or chilled and is suitable for vegetarians.
Ingredients
Wet Ingredients
- 3 large eggs (separated)
- 2 tablespoons unsalted butter (melted)
- 1/3 cup fresh lemon juice
- 1 cup whole milk
Dry Ingredients
- 1 cup granulated sugar (divided)
- 1 tablespoon lemon zest
- 1/4 cup all-purpose flour
- 1 tablespoon poppy seeds
- 1/4 teaspoon salt
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Lightly grease a 1.5 to 2-quart baking dish or individual ramekins. Place the greased dish or ramekins inside a larger roasting pan and set aside for the water bath.
- Mix egg yolk batter: In a large mixing bowl, whisk together the egg yolks, 3/4 cup of the sugar, melted butter, lemon zest, and lemon juice until smooth and well combined. Stir in the flour, poppy seeds, and salt. Finally, whisk in the milk until the batter is consistent and smooth.
- Beat egg whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar while continuing to beat until stiff peaks form. This step creates a light, airy texture for the top of the pudding cake.
- Incorporate egg whites: Gently fold the beaten egg whites into the lemon batter in two additions. Be careful to fold softly to maintain the airiness and volume, avoiding deflating the mixture.
- Assemble and add water bath: Pour the combined batter into the prepared baking dish or ramekins. Carefully pour hot water into the larger roasting pan until it reaches halfway up the sides of the baking dish, creating a water bath to ensure gentle, even cooking.
- Bake the pudding cake: Bake for 35 to 40 minutes, or until the top is lightly golden and the cake is set but still has a soft, pudding-like center when gently shaken. Avoid overbaking to preserve the creamy texture.
- Cool and serve: Remove the baking dish from the water bath and allow the pudding cake to cool for 10–15 minutes. Serve warm or chill the cake and dust with powdered sugar if desired for an elegant finish.
Notes
- This pudding cake naturally separates into a light, airy top layer and a creamy, lemon pudding base as it bakes, creating a delightful texture combination.
- Perfect for spring and summer entertaining due to its fresh citrus flavor and light texture.
- Can be prepared a day in advance and refrigerated; bring to room temperature or serve chilled.
- Be sure to fold the egg whites gently to avoid deflating the batter, ensuring the cake’s fluffy top texture.
- Use fresh lemon juice and zest for the best, most vibrant lemon flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 25g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
