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
Scale
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
