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
- 2 Cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 Tablespoon fresh lemon zest
- 1/2 Tablespoon poppy seeds
- 1/2 Cup butter, room temperature
- 3/4 Cup sugar
- 2 eggs, room temperature
- 1 1/2 Cups milk
- 3 Tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Topping
- 3/4 Cup regular oats
- 3/4 Cup all-purpose flour
- 6 Tablespoons brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 7 Tablespoons unsalted butter, cold
For the Glaze
- 1/2 Cup confectioner's sugar
- 1-2 Tablespoons fresh lemon juice
- fresh lemon zest, optional
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x9 inch baking dish with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda until combined. Whisk in fresh lemon zest and poppy seeds until lemon zest is incorporated throughout flour mixture. Set aside.
- In the bowl of stand mixer, or with an electric hand mixer, cream together butter and sugar. Beat in eggs until creamy. Carefully beat in milk, fresh lemon juice, and vanilla extract until combined.
- Add dry ingredients to wet ingredients, and stir until just combined. Pour batter into prepared baking dish.
- Stir together oats, all-purpose flour, brown sugar, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the top of the batter.
- Bake for 40-50 minutes, or until toothpick inserted in the center comes out with just a few crumbs.
- Remove to a wire rack to cool. While cake is cooling, stir together confectioner's sugar and one (1) tablespoon fresh lemon juice until smooth. Add additional lemon juice as needed to reach desired consistency. Drizzle glaze over warm cake. Top with additional lemon zest, if desired.
- Allow glaze to harden, and serve. Store leftovers in an airtight container.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 304mgCarbohydrates: 38gFiber: 1gSugar: 17gProtein: 5g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.