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5.0 from 24 votes

Lemon Poppyseed Coffee Cake

This Lemon Poppyseed Coffee Cake is so moist and buttery, topped with an easy streusel, and drizzled with a sweet lemony glaze!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 9 servings
Calories: 505 kcal
Course: Dessert , Breakfast , Brunch
Cuisine: American

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
    Cup of Yum
  1. Preheat the oven to 350°F. Line an 8x8" baking pan with parchment paper, and set aside.
Make streusel
  1. 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).
  2. Stir with a fork until combined and the mixture is clumped up into pea-sized balls.
  3. Cover and refrigerate until later.
Make cake batter
  1. In a different mixing bowl, add 1 cup granulated sugar and 2 Tbsp lemon zest.
  2. Add eggs and beat until well mixed and sugar is mostly dissolved.
  3. Add the sour cream, vegetable oil, lemon juice, and lemon extract. Beat until smooth and creamy.
  4. Add flour, baking powder, and salt, and slowly beat until just combined and no flour streaks remain.
  5. Gently fold in the poppy seeds (this is best done with a rubber spatula to avoid over-mixing).
Assemble and bake
  1. Transfer batter to prepared baking pan, then get the streusel out of the refrigerator.
  2. 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
  1. 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
  1. When finished baking, remove coffee cake from the oven and let sit at room temperature to cool.
  2. 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

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

% 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.