Lemon Poppyseed Coffee Cake
User Reviews
5
Lemon Poppyseed Coffee Cake
Description
The Lemon Poppyseed Coffee Cake starts with a moist batter that includes sugar, eggs, sour cream, vegetable oil, lemon zest and juice, and poppy seeds. These ingredients create a richly textured cake with subtle nutty poppy seed crunch and bright lemon flavor throughout. A streusel topping made of flour, sugars, lemon zest, and melted butter adds a crumbly, buttery layer that crisps up in the oven. The cake bakes in a parchment-lined pan at 350°F until set and golden. A finishing glaze of powdered sugar, milk, and lemon extract or zest adds sweetness and extra citrus punch.
The cake pairs well with coffee or tea for breakfast or snacks. It can also be portioned into muffins by filling paper-lined muffin cups two-thirds full with batter, topping with streusel, and baking for about 20 minutes. This adaptability makes it suitable for easy gatherings or everyday treats.
When making the streusel, chilling it before use helps maintain its texture during baking. Folding in poppy seeds gently preserves their crunch without toughening the cake. Whisk the glaze until smooth and pour over cooled cake for a smooth citrus finish.
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 butter melted and cooled slightly, unsalted
Lemon poppyseed coffee cake batter
- 1 cup granulated sugar
- 2 Tbsp lemon zest
- 3 large egg
- 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 poppy seeds
Lemon glaze
- 1 cup powdered sugar whisked to remove any lumps
- 1 Tbsp milk whole
- 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
- The recipe serves about 9, but portion sizes can vary depending on pan or muffin size.
- Make muffins by filling paper-lined muffin cups about two-thirds full and topping with streusel; bake at 350°F for 20 minutes or until a toothpick comes out clean.
- Chilling the streusel before baking helps it hold its texture during cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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