Lemon Poppy Seed Coffee Cake combines the zing of fresh lemon with the crunch of poppy seeds in a moist, buttery masterpiece. This cake walks the fine line between dessert and breakfast with flair, making citrus-lovers swoon. The crumbly topping adds texture, while the tangy glaze seals the deal. One slice isn’t enough, but two might ruin your diet—and who cares? Perfect for brunch spreads, teatime indulgence, or when life demands a citrusy pick-me-up. Let this cake brighten your table and your mood. It’s sweet, tart, crunchy, and a poppy-seed-lover’s dream come true.
Lemon Poppy Seed Coffee Cake
A tangy lemon cake with a crumbly topping, infused with poppy seeds and drizzled with a sweet citrus glaze.
Ingredients
Cake Batter:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 2 tablespoons poppy seeds
Crumb Topping:
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 tablespoons cold butter cubed
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch baking pan.
- Mix flour, baking powder, baking soda, and salt in a bowl. Set it aside.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, followed by lemon zest, juice, and vanilla extract.
- Alternate adding dry ingredients and sour cream to the wet mixture. Stir in poppy seeds until just combined.
- Spread batter evenly into the prepared pan.
- Combine topping ingredients, cutting in the butter until crumbly. Sprinkle evenly over the batter.
- Bake for 40 minutes or until a toothpick comes out clean. Let the cake cool.
- Mix glaze ingredients until smooth. Drizzle over the cooled cake before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 310
- Total Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin C: 6%
- Calcium: 5%
- Iron: 7%
- Vitamin B6: 3%
- Magnesium: 3%
Additional Notes
- Substitute Greek yogurt for sour cream if you prefer.
- Add a pinch of almond extract for a unique twist.
- Store leftovers in an airtight container for up to three days.
- Pair with Earl Grey tea or black coffee for maximum enjoyment.
