Lemon Poppy Seed Pudding Cake Recipe

Introduction

This Easy Lemon Poppy Seed Pudding Cake is incredibly moist and bursting with bright citrus flavor. The unique pudding cake method creates a light, tender crumb that’s perfect for any occasion. If you enjoy no-bake desserts, try the No-Bake Raspberry Lemon Cheesecake Recipe for another refreshing lemon treat.

Ingredients

This Lemon Poppy Seed Pudding Cake delivers a wonderfully moist, tender crumb with bright citrus notes and the delightful crunch of poppy seeds in every bite.

• 1 box (15.25 ounce) yellow cake mix
• 1 box (3.4 ounce) lemon instant pudding mix
• 2 tablespoons poppy seeds
• 4 large eggs (room temperature)
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• Zest and juice of 1 large lemon
• 2 cups confectioners sugar
• 2–3 tablespoons fresh lemon juice

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This Lemon Poppy Seed Pudding Cake comes together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish or line it with parchment paper for easy removal.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 1½ cups all-purpose flour, 1 cup granulated sugar, 2 tablespoons poppy seeds, 2 teaspoons baking powder, and ¼ teaspoon salt until well combined.

Step 3 — Mix Wet Ingredients

In a separate bowl, whisk ¾ cup milk, ¼ cup melted butter, 2 large eggs, and ¼ cup fresh lemon juice until smooth. Zest one lemon and add it to the mixture for enhanced citrus flavor.

Step 4 — Combine Batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—a few small lumps are fine. The batter will be thick but pourable.

Step 5 — Prepare Pudding Layer

In a small saucepan, whisk together ½ cup granulated sugar and 3 tablespoons cornstarch. Gradually stir in 1½ cups boiling water and ¼ cup lemon juice. Cook over medium heat, stirring constantly, until thickened—about 2-3 minutes.

Step 6 — Assemble Cake

Pour the batter into your prepared baking dish. Slowly pour the hot lemon pudding mixture evenly over the top—do not stir. The pudding will sink and create a saucy bottom layer during baking.

Step 7 — Bake to Perfection

Bake for 35-45 minutes until the top is golden brown and a toothpick inserted into the cake portion comes out clean. The pudding layer will remain saucy underneath.

Step 8 — Cool and Serve

Let the Lemon Poppy Seed Pudding Cake cool for at least 20 minutes before serving. The cake is best served warm with the saucy pudding layer spooned over each portion.

Nutritional Information

Calories	285
Protein	5g
Carbohydrates	42g
Fat	11g
Fiber	1g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for sour cream — Boosts protein while maintaining tangy flavor and creamy texture.
• Almond flour for all-purpose flour — Creates a gluten-free, lower-carb version with nutty undertones.
• Coconut oil for butter — Provides dairy-free richness with subtle tropical notes.
• Monk fruit sweetener for sugar — Reduces carbs and calories without sacrificing sweetness.
• Unsweetened applesauce for some oil — Cuts fat while adding natural moisture and mild fruitiness.
• Oat milk for whole milk — Offers dairy-free creaminess with neutral flavor that lets lemon shine.
• Reduced sodium baking powder — Lowers sodium content while maintaining proper rise.
• Chia seeds for some poppy seeds — Adds omega-3s and fiber with similar texture and visual appeal.

Serving Suggestions

• Pair with fresh berries like raspberries or blueberries for a vibrant color contrast and natural sweetness.
• Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a comforting dessert.
• Accompany with a cup of Earl Grey tea or freshly brewed coffee for an elegant afternoon treat.
• Garnish with lemon zest or thin lemon slices to enhance the citrus aroma and visual appeal.
• Perfect for spring brunches, baby showers, or as a light finish to a summer dinner party.
• For individual servings, bake in ramekins and dust with powdered sugar just before serving.

This Lemon Poppy Seed Pudding Cake is wonderfully versatile—enjoy it warm from the oven for a cozy dessert or chilled for a refreshing treat. Its bright, tangy flavor makes it a crowd-pleaser for any gathering.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which develops gluten and makes the cake tough. Fix: Gently fold wet and dry ingredients until just combined.
• Mistake: Using old baking powder or soda, resulting in poor rise. Fix: Test leavening agents for freshness before starting.
• Mistake: Incorrect oven temperature causing uneven baking or sinking. Fix: Always preheat and use an oven thermometer for accuracy.
• Mistake: Not greasing the pan properly, leading to difficult removal. Fix: Thoroughly butter and flour the pan or use parchment paper.
• Mistake: Adding poppy seeds dry, which can cause them to sink. Fix: Toss poppy seeds with a bit of flour before folding in.
• Mistake: Overbaking, which dries out the delicate pudding cake texture. Fix: Check for doneness when the top is golden and center jiggles slightly.
• Mistake: Using bottled lemon juice instead of fresh, yielding less vibrant flavor. Fix: Always use freshly squeezed lemon juice and zest.
• Mistake: Skipping the resting time after baking, making slicing messy. Fix: Let the Lemon Poppy Seed Pudding Cake cool in the pan for 15–20 minutes.
• Mistake: Measuring flour by scooping directly from the bag, which packs it down. Fix: Spoon flour into the measuring cup and level it off.
• Mistake: Not testing the cake early, risking overbaking as ovens vary. Fix: Start checking your Lemon Poppy Seed Pudding Cake 5 minutes before the recipe’s suggested time.

Storing Tips

• Fridge: Store leftover Lemon Poppy Seed Pudding Cake in an airtight container in the refrigerator for up to 4 days.
• Freezer: Wrap individual portions tightly in plastic wrap and place in a freezer-safe container; freeze for up to 3 months.
• Reheat: For best results, reheat refrigerated portions in the microwave until warm (internal temperature of 165°F) or enjoy chilled.

Always cool your Lemon Poppy Seed Pudding Cake completely before storing to maintain texture and ensure food safety.

Conclusion

This Lemon Poppy Seed Pudding Cake is a wonderfully moist and zesty dessert that’s surprisingly simple to make. If you love bright, citrusy treats, you might also enjoy our No Bake Mini Lemon Raspberry Cheesecakes Recipe. Give this recipe a try and let us know how it turned out in the comments—and don’t forget to subscribe for more delicious recipes!

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FAQs

Can I make this Lemon Poppy Seed Pudding Cake ahead of time?

Yes, you can prepare this cake a day in advance. Store it covered in the refrigerator. The flavors often improve after resting, making it a great make-ahead dessert.

Why is my pudding cake not forming a saucy bottom layer?

This usually happens if the batter is overmixed or the oven temperature is incorrect. Ensure you gently fold the wet and dry ingredients together and verify your oven’s accuracy for the perfect Lemon Poppy Seed Pudding Cake texture.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the brightest flavor. Bottled juice can be used in a pinch, but the taste of your Lemon Poppy Seed Pudding Cake will be less vibrant.