Description
This lemon poppy seed pudding cake is soft, zesty, and magically layered with a creamy base. One bite and you will want to make it again and again.
Ingredients
-
1 cup granulated sugar
-
1/4 cup all-purpose flour
-
1 tablespoon poppy seeds
-
1/4 teaspoon salt
-
1 cup whole milk
-
3 large eggs, separated
-
2 tablespoons unsalted butter, melted
-
1/3 cup fresh lemon juice
-
1 tablespoon lemon zest
-
1 teaspoon vanilla extract
-
1/4 teaspoon cream of tartar
-
Powdered sugar for dusting
Instructions
-
Preheat oven to 175°C (350°F) and grease a baking dish.
-
Whisk sugar, flour, poppy seeds, and salt in a bowl.
-
Add milk, egg yolks, butter, lemon juice, zest, and vanilla. Mix until smooth.
-
Beat egg whites with cream of tartar until soft peaks form.
-
Gently fold egg whites into the batter.
-
Pour batter into dish and place in a larger pan.
-
Add hot water to the outer pan halfway up the dish.
-
Bake for 40–45 minutes until top is golden and center slightly set.
-
Cool slightly, dust with powdered sugar, and serve.
- Prep Time: 15 minutes
- Category: baking
- Cuisine: American