Description
A moist and tangy pudding cake infused with fresh lemon zest and poppy seeds, perfect for a light dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch baking dish.
- In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- Pour batter into the prepared dish and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let cool for 10 minutes before serving.
Notes
For extra flavor, add a lemon glaze on top after cooling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 22g
- Fat: 12g
- Carbohydrates: 40g
- Protein: 4g