Lemon Poppy Seed Coffee Cake
Welcome to yet another delightful recipe that will elevate your baking repertoire! Today, we are diving into the world of zesty flavors with our Lemon Poppy Seed Coffee Cake. This elegant cake brings together the refreshing zing of lemon and the delightful crunch of poppy seeds, making it an ideal pair for your morning cup of coffee or an afternoon tea.What makes this coffee cake truly special is its light and fluffy texture combined with the rich buttery flavors, making each bite a luxurious experience. The addition of sour cream adds moisture while the fresh lemon juice and zest infuse the cake with a vibrant aroma, making it irresistible. Not to mention, this cake is surprisingly easy to whip up, requiring only 10 minutes of prep time and around 50 minutes of baking.
Ingredients
Coffee Cake:
- Non-stick cooking spray
- 1 cup unsalted butter softened to room temperature
- 1¼ cup granulated sugar divided
- 1 teaspoon real vanilla extract
- 3 large eggs room temperature
- 1/3 cup lemon juice
- ¾ cup sour cream
- 4 cups flour
- 1¼ teaspoon baking soda
- 1¼ teaspoon baking powder
- 2 tablespoons poppy seeds
- 1 tablespoon lemon zest preferably organic
- Non-stick cooking spray
Lemon Glaze:
- 1 cup powdered sugar
- 1/8 cup whole milk *Add additional milk a little at a time, if necessary, to reach desired consistency
- 1 tablespoon fresh lemon juice
Instructions
- 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.
- Cream the butter and sugar in a large mixing bowl. Add the vanilla, eggs, lemon juice, and sour cream and mix until smooth.
- 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.
- 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.
- While the cake is baking, prepare the lemon glaze by blending the ingredients in a medium bowl until smooth. Set aside.
- 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. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 640kcal (32%)Carbohydrates: 98g (33%)Protein: 10g (20%)Fat: 31g (48%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 144mg (48%)Sodium: 277mg (12%)Potassium: 164mg (5%)Fiber: 2g (8%)Sugar: 33g (37%)Vitamin A: 952IU (19%)Vitamin C: 6mg (7%)Calcium: 124mg (12%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
