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The cake recipe with a red and white striped cloth.

Lemon Poppy Seed Coffee Cake

This superb lemon poppy seed coffee cake is a wonderful dessert and breakfast treat. This poppy seed cake is a gorgeous yellow color with a delicious lemon and poppy seed flavor topped with a tasty lemon glaze.

Course Dessert
Cuisine American
Keyword Lemon Poppy Seed Coffee Cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 pieces

Ingredients

Coffee Cake Ingredients:

  • cooking spray Non-stick
  • 1 cup butter unsalted, softened to room temperature
  • 1¼ cup granulated sugar divided
  • 1 teaspoon real vanilla extract
  • 3 large eggs room temperature
  • ⅓ cup lemon juice
  • ¾ cup sour cream
  • 4 cup flour
  • 1¼ teaspoon baking soda
  • 1¼ teaspoon baking powder
  • 2 tablespoon poppy seeds
  • 1 tablespoon lemon zest preferably organic

Lemon Glaze Ingredients:

  • 1 cup powdered sugar
  • ⅛ cup whole milk *Add additional milk a little at a time if necessary, to reach desired consistency
  • 1 tablespoon lemon juice fresh

Instructions

  1. Put the oven rack in the middle of the oven and set it to 350 degrees. I like to use a standard-size bundt pan and grease it with some non-stick spray. Set aside.
  2. In a large mixing bowl, add the butter and sugar and combine. Put in the vanilla, eggs, lemon juice, and sour cream, and combine again until smooth.
  3. In another bowl, add the flour, baking soda, baking powder, poppy seeds, and lemon zest and combine. Gradually add your dry ingredients into your wet and combine again until fully incorporated.
  4. Pour the prepared batter into the prepped pan and set in the oven for 45-50 minutes or until the top is light brown. Check it with a toothpick to see if it's done.
  5. Take out and transfer to a wire rack to cool for 30-40 minutes. Once cooled, take it out of the pan and cut it into 2-inch pieces. Top with some lemon glaze and enjoy!