Lemon Poppy Seed Coffee Cake
A tangy lemon cake with a crumbly topping, infused with poppy seeds and drizzled with a sweet citrus glaze.
Ingredients
Cake Batter:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 2 tablespoons poppy seeds
Crumb Topping:
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 tablespoons cold butter cubed
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch baking pan.
- Mix flour, baking powder, baking soda, and salt in a bowl. Set it aside.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, followed by lemon zest, juice, and vanilla extract.
- Alternate adding dry ingredients and sour cream to the wet mixture. Stir in poppy seeds until just combined.
- Spread batter evenly into the prepared pan.
- Combine topping ingredients, cutting in the butter until crumbly. Sprinkle evenly over the batter.
- Bake for 40 minutes or until a toothpick comes out clean. Let the cake cool.
- Mix glaze ingredients until smooth. Drizzle over the cooled cake before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 310
- Total Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin C: 6%
- Calcium: 5%
- Iron: 7%
- Vitamin B6: 3%
- Magnesium: 3%
Additional Notes
- Substitute Greek yogurt for sour cream if you prefer.
- Add a pinch of almond extract for a unique twist.
- Store leftovers in an airtight container for up to three days.
- Pair with Earl Grey tea or black coffee for maximum enjoyment.