Lemon Poppy Seed Pudding Cake

Lemon Poppy Seed Pudding Cake Recipe

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Bright, tangy, and incredibly moist — this Lemon Poppy Seed Pudding Cake combines soft lemon cake layers with a zesty lemon pudding filling, creamy frosting, and a simple lemon glaze. Perfect for spring, Easter, summer brunches, or whenever you’re craving something citrusy and sweet.

Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¼ cup poppy seeds
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • ½ cup melted butter
  • ¼ cup fresh lemon juice
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
  • 4 large eggs

For the Lemon Pudding Filling:

  • 1 cup lemon pudding mix
  • 2 cups milk

For the Glaze:

  • 1 cup powdered sugar
  • 2 tbsp lemon juice

For the Frosting:

  • 1 cup unsalted butter (softened)
  • 1¼ cups powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

Directions

1. Prepare the Cake Layers:

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

In a large mixing bowl, combine flour, sugar, poppy seeds, baking powder, and salt.
In a separate bowl, whisk together the milk, melted butter, lemon juice, lemon zest, vanilla, and eggs.

Slowly fold the wet ingredients into the dry mix until just combined. Don’t overmix.
Pour the batter evenly into the pans and bake for 25-30 minutes or until a toothpick comes out clean.

Cool the cakes for 10 minutes, then turn out onto a wire rack to cool completely.

2. Make the Pudding Filling:

In a bowl, whisk together the lemon pudding mix with 2 cups of milk until thickened. Chill until set.

3. Prepare Lemon Glaze:

Stir together powdered sugar and lemon juice until smooth and drizzle-ready.

4. Make the Frosting:

Using a mixer, beat the softened butter until creamy. Slowly add powdered sugar, lemon juice, lemon zest, and vanilla. Beat until fluffy and smooth.

5. Assemble the Cake:

Spread a thick layer of chilled lemon pudding between the two cake layers.
Frost the top and sides of the cake with lemon frosting.
Finally, drizzle the lemon glaze over the top for an extra pop of citrus.

Lemon Poppy Seed Pudding Cake

Storage Tips

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Wrap cake (unfrosted) in plastic and foil, then freeze for up to 3 months.
  • Make Ahead: Prepare the cake layers and pudding a day in advance for easier assembly.

Bonus Tip

Make it extra lemony by adding more zest to both the cake batter and frosting.

Recipe Inspiration:

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