Description
Silky lemon poppy seed pudding cake brings Mediterranean sunshine to dessert tables with its zesty charm. Delicate crumb and tangy notes create a memorable sweet experience you’ll savor with pure culinary delight.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup poppy seeds
- 3 lemons (zest and juice)
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 2 tsp vanilla extract
Leavening and Seasoning:
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
Garnish/Topping:
- 1/4 cup powdered sugar
- 2 tbsp lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9-inch cake pan with butter or cooking spray.
- Combine flour, baking powder, baking soda, and salt in a medium mixing bowl, whisking together to ensure even distribution of dry ingredients.
- In a separate large bowl, cream softened butter and granulated sugar until light and fluffy, using an electric mixer at medium speed for approximately 3 minutes.
- Incorporate eggs one at a time into the butter-sugar mixture, mixing thoroughly after each addition to create a smooth, uniform batter.
- Gently fold in sour cream, vegetable oil, vanilla extract, and fresh lemon zest, stirring until completely integrated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing at low speed until just combined to prevent overmixing.
- Fold in poppy seeds and fresh lemon juice, ensuring even distribution throughout the batter.
- Transfer the batter into the prepared cake pan, smoothing the top with a spatula for an even surface.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove from oven and allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- Prepare the lemon glaze by whisking powdered sugar with lemon juice until smooth and slightly runny.
- Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to cascade down the sides.
- Let the glaze set for 5-10 minutes before slicing and serving the pudding cake.
Notes
- Softening butter beforehand ensures smoother mixing and creates a more tender cake texture.
- Room temperature eggs blend more evenly, preventing potential lumps in the batter and promoting better rising.
- Zesting lemons carefully avoids the bitter white pith, capturing only the bright, fragrant outer layer for maximum flavor.
- Avoid overmixing the batter to prevent a tough, dense cake; stop stirring as soon as ingredients are just combined.
- Gluten-free alternative works perfectly by substituting all-purpose flour with a 1:1 gluten-free baking blend.
- Fresh lemon juice provides more vibrant citrus notes compared to bottled juice, elevating the overall taste profile.
- Adding a pinch of cream of tartar can help stabilize the egg whites for an extra light and fluffy cake texture.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg