The Lemon Poppy Seed Coffee Cake is a soft, buttery, and citrus-infused treat perfect for breakfast, brunch, or an afternoon coffee break. This cake is bursting with fresh lemon flavor, speckled with crunchy poppy seeds, and topped with a sweet, tangy glaze that adds the perfect finishing touch.

The best part? It’s easy to make with simple ingredients and stays wonderfully moist for days. Whether you’re serving it at a gathering or enjoying a slice with your morning coffee, this coffee cake is sure to be a hit!

Let’s dive in!

What You’ll Need

Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • ½ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup sour cream or Greek yogurt
  • 2 tablespoons poppy seeds
Ingredients

For the Streusel Topping:

  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon
  • 4 tablespoons cold unsalted butter, cut into small cubes
For the Streusel Topping

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract

Tools:

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • 9-inch round or square cake pan
  • Toothpick for testing
  • Wire rack for cooling

Pro Tips

  • Use fresh lemons! Freshly squeezed lemon juice and zest give the best flavor.
  • Don’t overmix the batter. This keeps the cake light and fluffy.
  • Let the cake cool completely before adding the glaze to prevent it from melting.
  • Enhance the lemon flavor by adding a teaspoon of lemon extract if you love an extra zing.
  • For extra crunch, sprinkle a handful of chopped nuts over the streusel topping before baking.

Substitutions and Variations

  • Dairy-Free Version: Use coconut oil instead of butter and dairy-free yogurt instead of sour cream.
  • Gluten-Free Option: Swap all-purpose flour for a 1:1 gluten-free baking blend.
  • Extra Moist Cake: Replace half of the butter with applesauce for a softer texture.
  • Add Blueberries: Fold in ½ cup fresh blueberries for a fruity twist.

How to Make It

1. Prepare the Streusel Topping

In a small bowl, mix the flour, brown sugar, granulated sugar, and cinnamon. Add the cold butter cubes and use your fingers or a fork to blend until the mixture becomes crumbly. Set aside.

 Prepare the Streusel Topping

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.

Mix the Dry Ingredients

3. Cream the Butter and Sugar

In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, mixing just until combined. Be careful not to overmix.

Combine Wet and Dry Ingredients

5. Assemble the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan. Pour the batter into the pan and spread it evenly. Sprinkle the prepared streusel topping evenly over the batter.

 Assemble the Cake

6. Bake to Perfection

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

7. Drizzle with Lemon Glaze

While the cake is cooling, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth. Drizzle over the cooled cake for a sweet and tangy finish.

Drizzle with Lemon Glaze

Leftovers and Storage

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keeps fresh for up to a week—just warm before serving.
  • Freezer: Freeze for up to 3 months and thaw overnight in the fridge before serving.

Conclusion

The Lemon Poppy Seed Coffee Cake is a delightful blend of zesty citrus, rich buttery cake, and a crunchy streusel topping. It’s perfect for any occasion, from casual brunches to special gatherings. Serve it with a cup of coffee or tea, and enjoy a little slice of sunshine in every bite!

Give this recipe a try and let me know how it turned out! Did you add your own twist? Happy baking! 🍋🍰✨

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