Lemon Poppy Seed Coffee Cake
Lemon Poppy Seed Coffee Cake: A Tangy Delight
There’s something magical about the aroma of baked goods wafting through your home. It brings back fond memories and creates new ones, especially when sharing with friends and family. Today, I’m thrilled to share a recipe that beautifully marries the brightness of lemon with the delightful crunch of poppy seeds—my Lemon Poppy Seed Coffee Cake.
This cake is not just another coffee cake; it’s a flavorful twist that is perfect for breakfast, brunch, or as a delightful afternoon treat. The combination of zesty lemon and textured poppy seeds creates a symphony of flavors that dance on your palate. Plus, it’s wonderfully simple to whip up, making it an excellent recipe to have on hand for unexpected guests or to satiate sweet cravings.
What truly makes this Lemon Poppy Seed Coffee Cake stand out is the lemon glaze that pours over the top, adding an extra layer of deliciousness. Imagine this cake on your table, the glossy glaze glistening; it’s not just beautiful, but also a burst of flavor you won’t want to miss!
Health Benefits
Believe it or not, this cake has redeeming qualities! Lemons are high in vitamin C, which is great for your immune system. Poppy seeds are a good source of calcium, iron, and healthy fats. Of course, moderation is key, especially with the sugar content, but who says you can’t indulge a little, right?
Prep Work: A Simple Approach
Let’s dive into the fun part—making the cake! The prep time is just 10 minutes, and with a baking time of 45-50 minutes, you can have this delicious treat ready to go in less than an hour!
Ingredients
- Non-stick cooking spray
- 1 cup unsalted butter, softened to room temperature
- 1¼ cups granulated sugar, divided
- 1 teaspoon real vanilla extract
- 3 large eggs, at room temperature
- ⅓ cup lemon juice
- ¾ cup sour cream
- 4 cups flour
- 1¼ teaspoons baking soda
- 1¼ teaspoons baking powder
- 2 tablespoons poppy seeds
- 1 tablespoon lemon zest, preferably organic
For the Lemon Glaze
- 1 cup powdered sugar
- ⅛ cup whole milk (add more as needed for desired consistency)
- 1 tablespoon fresh lemon juice
Directions
- Place the top oven rack in the center position and preheat the oven to 350°F. Prepare a standard-sized Bundt pan by spraying it with non-stick cooking spray.
- Cream the butter and 1 cup of sugar in a large mixing bowl. Add the vanilla, eggs, lemon juice, and sour cream, mixing until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, poppy seeds, and lemon zest. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Transfer the cake batter to the prepared Bundt pan and bake for 45-50 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon glaze by blending the ingredients until smooth. Set aside.
- Once baked, place the hot pan on a wire rack to cool for 30-40 minutes. To serve, remove the cake from the pan and slice, drizzling with lemon glaze right before serving.
Serving Suggestions
This Lemon Poppy Seed Coffee Cake pairs beautifully with a cup of tea or coffee and makes for a perfect afternoon pick-me-up! Consider serving it alongside fresh fruit or a light salad for a brunch gathering.
A friendly reminder: baking is an art! Don’t rush through the steps, as patience can make a delicious difference. Have you tried making this delightful cake? I would love to hear about your experience in the comments!
Lemon Poppy Seed Coffee Cake
Ingredients
- Non-stick cooking spray
- 1 cup unsalted butter softened to room temperature
- 1¼ cups granulated sugar divided
- 1 teaspoon real vanilla extract
- 3 large eggs at room temperature
- ⅓ cup lemon juice
- ¾ cup sour cream
- 4 cups flour
- 1¼ teaspoons baking soda
- 1¼ teaspoons baking powder
- 2 tablespoons poppy seeds
- 1 tablespoon lemon zest preferably organic
For the Lemon Glaze
- 1 cup powdered sugar
- ⅛ cup whole milk add more as needed for desired consistency
- 1 tablespoon fresh lemon juice
Instructions
- Place the top oven rack in the center position and preheat the oven to 350°F. Prepare a standard-sized Bundt pan by spraying it with non-stick cooking spray.
- Cream the butter and 1 cup of sugar in a large mixing bowl. Add the vanilla, eggs, lemon juice, and sour cream, mixing until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, poppy seeds, and lemon zest. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Transfer the cake batter to the prepared Bundt pan and bake for 45-50 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon glaze by blending the ingredients until smooth. Set aside.
- Once baked, place the hot pan on a wire rack to cool for 30-40 minutes. To serve, remove the cake from the pan and slice, drizzling with lemon glaze right before serving.
