Description
A moist and tangy pudding cake infused with fresh lemon zest and poppy seeds, creating a delightful dessert that’s easy to make at home.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large lemons, zested and juiced (about 1/4 cup juice)
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- For the pudding layer: 1 cup water, 1/2 cup granulated sugar, 2 tablespoons cornstarch
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, salt, and lemon zest.
- In another bowl, mix the milk, melted butter, eggs, vanilla extract, and lemon juice.
- Combine the wet ingredients with the dry ingredients, stirring until just mixed.
- Pour the batter into the prepared baking dish.
- For the pudding layer, in a small saucepan, whisk together water, sugar, and cornstarch. Heat over medium until thickened, then pour over the batter.
- Bake for 40-45 minutes, or until the top is golden and the pudding has set.
- Allow to cool for 10 minutes before serving.
Notes
Ensure lemons are fresh for the best flavor; store leftovers in the refrigerator for up to 3 days.
Nutrition
- Calories: 320
- Sugar: 28g
- Fat: 14g
- Carbohydrates: 45g
- Protein: 5g