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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