Description
This Lemon Poppy Seed Pudding Cake is a delightful dessert featuring a unique texture with a light, fluffy cake layer on top and a creamy lemon pudding layer on the bottom. Infused with fresh lemon zest and juice, enhanced with crunchy poppy seeds, and lightly dusted with powdered sugar, it is a perfect springtime treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Dry Ingredients
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
Wet Ingredients
- 3 large eggs, separated
- 1 tablespoon melted butter
- 2 teaspoons lemon zest
- 1/3 cup fresh lemon juice
- 1 cup whole milk
Other
- Powdered sugar (for dusting)
- Butter or nonstick spray for greasing
Instructions
- Preheat and Prepare Ramekins: Preheat the oven to 350°F. Lightly grease six 6-ounce ramekins or a small baking dish with butter or nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the granulated sugar, all-purpose flour, and salt until well combined.
- Combine Wet Ingredients: In a separate large bowl, whisk the egg yolks with melted butter, lemon zest, fresh lemon juice, and whole milk until smooth and fully incorporated.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients and stir gently until the batter is smooth and homogeneous. Then fold in the poppy seeds evenly throughout the batter.
- Beat Egg Whites: In another clean bowl, beat the egg whites using a mixer until soft peaks form to provide a light texture to the pudding cake.
- Fold in Egg Whites: Carefully fold the beaten egg whites into the lemon batter in two additions, being gentle to avoid deflating the mixture and ensuring a fluffy texture.
- Fill Ramekins: Pour the finished batter evenly into the prepared ramekins, filling each about three-quarters full.
- Create Water Bath and Bake: Place ramekins in a baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. This water bath helps bake the pudding cake evenly and gently. Bake in the preheated oven for 30–35 minutes, or until the tops are set and lightly golden.
- Cool and Serve: Remove the ramekins from the water bath and allow them to cool slightly. Just before serving, dust the tops with powdered sugar for an elegant presentation. Serve warm or at room temperature for best flavor and texture.
Notes
- The dessert naturally separates into a fluffy cake layer on top and a creamy lemon pudding layer on the bottom, providing a wonderful contrast of textures.
- Best served warm or at room temperature to enjoy the full flavors and soft consistency.
- Ensure gentle folding of egg whites to maintain the lightness in the cake layer.
- Using a water bath during baking prevents the pudding cake from drying out and ensures even cooking.
