Lemon Poppy Seed Coffee Cake
moka coffee pot
A tangy lemon cake with a crumbly topping, infused with poppy seeds and drizzled with a sweet citrus glaze.
Prep Time 25 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 5 minutes mins
Servings 12 slices
Calories 310 kcal
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
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.
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.