Lemon Poppy Seed Pudding Cake Recipe
Indulge in the delightful combination of tangy lemon and crunchy poppy seeds with this Lemon Poppy Seed Pudding Cake. This dessert magically separates into a light sponge cake atop a creamy pudding layer, creating a textural wonder. Perfect for a sweet treat any time of day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
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Dry Ingredients:
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
Wet Ingredients:
- 3 large eggs (separated)
- 1 cup whole milk
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter (melted)
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and butter a 1-quart baking dish or 4–6 ramekins.
- Mix Dry Ingredients: Combine sugar, flour, salt, and poppy seeds in a medium bowl.
- Combine Wet Ingredients: Whisk egg yolks, milk, lemon juice, lemon zest, and melted butter in another bowl; mix into dry ingredients until smooth.
- Beat Egg Whites: In a clean bowl, beat egg whites to soft peaks; fold gently into lemon mixture.
- Bake: Pour batter into dish(es) and place in a larger pan with hot water halfway up the sides. Bake for 35–40 minutes until set but slightly jiggly in the center.
- Cool and Serve: Cool for 10 minutes before serving warm or chilled. Dust with powdered sugar.
Notes
- This dessert separates during baking into a light sponge cake on top and creamy pudding below.
- Serve with fresh berries or whipped cream for an elegant touch.
Nutrition
- Serving Size: 1 ramekin
- Calories: 210
- Sugar: 25g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
