This bright, citrusy Lemon Poppy Seed Coffee Cake is filled with fresh lemon juice and topped with a crunchy, buttery streusel! This simple recipe is just what your next breakfast or brunch needs!
Have you ever noticed that some foods just make your day so much better? They don’t have to be complicated. In fact, most of the time it’s the simple foods that can brighten your day (i.e. buttermilk brownies!).
Coffee cake is one of those simple foods that can make a day start off so much better. It’s hard to be in a bad mood when you’re biting into a soft, tender cake topped with a hearty layer of streusel!
I recently picked up a big bag of lemons and have been on a lemon baking spree trying to use them all up before they go bad. After making these lemon poppy seed scones and enjoying starting our day with that bright, citrusy flavor, I figured it was about time that I made a lemon poppy seed coffee cake.
The simple base is filled with fresh lemon juice and zest and a smattering of poppy seeds. I know some people like a lot of poppy seeds in their baked goods, but I prefer to get my crunch from the streusel, not the poppy seeds.
No coffee cake is complete without a generous layer of crumbly streusel! The crunchy, buttery sweetness is a must on coffee cakes made in our kitchen!
This cake was no different. After a few different variations, we settled on this combination of oats and flour to add a bit of nuttiness to our streusel.
A simple lemon glaze is drizzled over the warm cake and some more fresh lemon zest is sprinkled over the top right before serving to round out the bright lemon flavor!
Tips for Making Lemon Poppy Seed Coffee Cake
- Stir the batter until just combined. Over-stirring will cause the texture to become dense.
- Bake the cake until just a few crumbs stick to a toothpick when inserted in the center.
- Does it look like the top is getting too brown before the coffee cake is ready? Cover the top with aluminum foil for the remainder of the baking time.
For the Cake
For the Topping
For the Glaze