Homemade Lemon Poppy Seed Pudding Cake

Homemade Lemon Poppy Seed Pudding Cake 

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/4 cup poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup melted butter
• 1/4 cup lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 4 large eggs

For the Filling:

• 1 cup lemon pudding mix
• 2 cups milk
• For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons lemon juice

For the Frosting:

• 1 cup unsalted butter, softened
• 1/4 cups powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Instructions :

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a large bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, and salt.

In another bowl, mix the milk, melted butter, lemon juice, lemon zest, vanilla extract, and eggs until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Divide the batter evenly between the prepared cake pans and spread it evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Meanwhile, prepare the lemon pudding by mixing the lemon pudding mix with 2 cups of milk. Chill until set.

In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice to make the glaze.

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, beating until smooth and fluffy.

Once the cakes are completely coll, spread a layer of lemon pudding on top of one cake layer. Place the second cake layer on top.

Frost the top and sides of the layered cake with the lemon frosting.

Drizzle the glaze over the frosted cake for a final touch.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes