Lemon Poppyseed Coffee Cake
User Reviews
5.0
24 reviews
Excellent
Lemon Poppyseed Coffee Cake
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This Lemon Poppyseed Coffee Cake is so moist and buttery, topped with an easy streusel, and drizzled with a sweet lemony glaze!
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Ingredients
Streusel
- 1/2 cup all purpose flour
- 1/4 cup granulated sugar
- 2 Tbsp packed light brown sugar
- 1 Tbsp lemon zest
- 3 Tbsp unsalted butter melted and cooled slightly
Lemon poppyseed coffee cake batter
- 1 cup granulated sugar
- 2 Tbsp lemon zest
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup sour cream full fat is recommended
- 2 Tbsp lemon juice fresh is best
- 1 tsp lemon extract optional but recommended
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 2 Tbsp poppyseeds
Lemon glaze
- 1 cup powdered sugar whisked to remove any lumps
- 1 Tbsp whole milk
- 1/2 tsp lemon extract or 1 tsp lemon zest
Instructions
Prepare
- Preheat the oven to 350°F. Line an 8x8" baking pan with parchment paper, and set aside.
Make streusel
- In a mixing bowl, add the streusel ingredients (1/2 cup flour, 1/4 cup granulated sugar, 2 Tbsp packed brown sugar, 1 Tbsp lemon zest, and 3 Tbsp melted butter).
- Stir with a fork until combined and the mixture is clumped up into pea-sized balls.
- Cover and refrigerate until later.
Make cake batter
- In a different mixing bowl, add 1 cup granulated sugar and 2 Tbsp lemon zest.
- Add eggs and beat until well mixed and sugar is mostly dissolved.
- Add the sour cream, vegetable oil, lemon juice, and lemon extract. Beat until smooth and creamy.
- Add flour, baking powder, and salt, and slowly beat until just combined and no flour streaks remain.
- Gently fold in the poppy seeds (this is best done with a rubber spatula to avoid over-mixing).
Assemble and bake
- Transfer batter to prepared baking pan, then get the streusel out of the refrigerator.
- Sprinkle the streusel over the top of the batter, and bake in preheated oven for 40-45 minutes, or until a toothpick inserted in the middle comes out clean or with a few moist crumbs.
Make glaze
- In a small mixing bowl, combine all glaze ingredients (1 cup powdered sugar, 1 Tbsp milk, and 1/2 tsp lemon extract), whisking until smooth and glossy.
Cool, glaze, and serve
- When finished baking, remove coffee cake from the oven and let sit at room temperature to cool.
- Once mostly cooled, drizzle liberally with the sweet lemon glaze, and serve.
Notes
- To make lemon poppyseed coffee cake muffins:
- I've estimated this recipe serves 9, but the exact amount and size of the servings are up to you.
- Make streusel and cake batter as directed.
- Line the wells of a muffin pan with paper liners and scoop cake batter into the wells, filling the liners about 2/3 of the way full.
- Sprinkle the tops with streusel, and bake in a preheated 350°F oven for about 20 minutes, or until a toothpick inserted comes out clean.
Nutrition Information
Show Details
Calories
505kcal
(25%)
Carbohydrates
68g
(23%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
8g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
87mg
(29%)
Sodium
166mg
(7%)
Potassium
212mg
(6%)
Fiber
2g
(8%)
Sugar
40g
(80%)
Vitamin A
370IU
(7%)
Vitamin C
4mg
(4%)
Calcium
117mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 166mg | 7% |
| Potassium | 212mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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