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Lemon Poppyseed Coffee Cake Recipe

Lemon Poppyseed Coffee Cake Recipe
Lemon Poppyseed Coffee Cake Recipe

Lemon Poppyseed Coffee Cake Recipe


Need a great dessert idea? No need to run out to a cafe or by the prepackaged stuff.


Enjoy this easy Lemon Poppyseed Coffee Cake recipe. You can make the whole cake, slice it and individually wrap and freeze each slice for a meal prep snack or dessert. Or take it to your next office sweet table or a potluck.


Just be sure to savor at least one slice warm!


Prep time: 10 minutes / Baking time: 45-50 minutes / Serves 8


Lemon Poppyseed Coffee Cake Recipe


Coffee Cake Ingredients


Non-stick cooking spray

1 c. unsalted butter, softened to room temperature

1¼ c. granulated sugar, divided

1 t. real vanilla extract

3 large eggs, room temperature

1/3 c. lemon juice

¾ c. sour cream

4 c. flour

1¼ t. baking soda

1¼ t. baking powder

2 T. poppy seeds

1 T. lemon zest, preferably organic

Non-stick cooking spray


Lemon Glaze Ingredients


1 c. powdered sugar

1/8 c. whole milk*

1 T. fresh lemon juice

*Add additional milk a little at a time, if necessary, to reach desired consistency


Directions


1. Place top oven rack in the center position and pre-heat oven to 350°F. Prepare a standard-sized Bundt pan by spraying with non-stick cooking spray. Set aside.


2. Cream the butter and sugar in a large mixing bowl. Add the vanilla, eggs, lemon juice, and sour cream and mix until smooth.


3. Combine the flour, baking soda, baking powder, poppy seeds, and lemon zest in a separate bowl. Add dry ingredients slowly to the wet ingredients and mix until smooth.


4. Transfer the cake batter into the prepared bundt pan. Place in the pre-heated oven for 45-50 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.


5. While the cake is baking, prepare the lemon glaze by blending the ingredients in a medium bowl until smooth. Set aside.


6. Remove from oven and place hot pan on a wire rack to cool for 30-40 minutes. To serve, remove cake from pan and slice. Drizzle with some lemon glaze right before serving.


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