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!
Servings: 9 servings
Calories: 505kcal
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
- I've estimated this recipe serves 9, but the exact amount and size of the servings are up to you.
To make lemon poppyseed coffee cake muffins:
- 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
Calories: 505kcal | Carbohydrates: 68g | Protein: 7g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 166mg | Potassium: 212mg | Fiber: 2g | Sugar: 40g | Vitamin A: 370IU | Vitamin C: 4mg | Calcium: 117mg | Iron: 2mg
