Lemon Poppy Seed Coffee Cake
Enjoy a tangy twist on your classic coffee cake with this Lemon Poppy Seed Coffee Cake recipe
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.