Lemon Poppy Seed Coffee Cake

Lemon Poppy Seed Coffee Cake has bright lemon flavors mixed with the mild, woody flavor of poppy seeds topped off with a buttery, crunchy topping that pairs well with coffee or hot tea.

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Prep Time: 20

Cook Time: 50

Total Time: 1 10

Calories: 400kcal

Author: Hezzi-D

Ingredients

For the cake:

2 c. flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons poppy seeds
1 teaspoon salt
1 stick butter softened
1 c. sugar
1 Tablespoon lemon zest
2 Tablespoons fresh lemon juice
2 eggs
1 teaspoon vanilla
1 c. sour cream

For the topping:

3/4 c. flour
1/2 c. brown sugar
1/2 c. oats
1/2 teaspoon nutmeg
1 teaspoon salt
6 Tablespoons butter

For the drizzle:

1/2 c. powdered sugar
2 Tablespoon fresh lemon juice

Instructions

Preheat the oven to 350 degrees. Spray a 9 x 9 or 8 x 8 baking dish with cooking spray. Set aside.
In a medium bowl combine the flour, baking powder, baking soda, poppy seeds, and salt. Mix well.
In a large bowl cream together the butter, sugar, lemon zest, and lemon juice.
Add in the eggs and mix well.
Stir in the vanilla.
Add half the flour mixture to the butter mixture and mix well to combine.
Stir in half the sour cream. Add in the remaining flour and mix well.
Stir in the remaining sour cream.
Pour the batter into the prepared pan.
To make the topping combine the flour, brown sugar, oats, nutmeg, and salt in a bowl. Add in the butter and mix until the topping looks like a coarse meal.
Sprinkle the crumb mixture on top of the cake.
Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and cool completely on a wire rack.
To make the glaze whisk together the powdered sugar and lemon juice.
Place the glaze in a zip top baggie, snip off the top, and drizzle over top of the cake.
Cut into 12 squares and enjoy.

Notes

Recipe adapted from Food Network Magazine April 2021.

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