This Lemon Poppy Seed Coffee Cake is the ultimate pound cake that’s topped with a sweet lemon icing. Right on the top of my favorite list!
This Lemon Coffee Cake is spot-on with the right balance between tart and sweet. Lemon is a part of every single component to this recipe. Even though I use lemon in every layer, the lemon flavor isn’t overwhelming. The sweet vanilla and buttery flavor balances out the Lemon cake.
I love using bundt cake pans for this Lemon Poppy Seed Coffee Cake. Bundt pans make any cake look so pretty, and they are easy to make.
I make the cake with the usual ingredients, flour, sugar, salt, butter, eggs, vanilla and lemon juice! The sour cream makes the cake moist and adds some extra flavoring.
The killer lemon glaze nails the perfect topping for this bundt cake. I make the lemon glaze with powdered sugar, milk and lemon juice are the perfect frosting. What’s cake without frosting? Have a slice of this cake in the morning with your coffee and you can’t go wrong!
Can I use something other than Poppy Seeds?
Yes! the poppyseeds taste great, but you can use any kind of nutty substitutions.
You can also leave the seeds out and just go with the cake and icing.
Here’s a few other seed ideas to try
Tips for Making the Best Lemon Poppy Seed Coffee Cake
Here’s a few of things I’ve learned along the way to help you out with your bundt cake.
1. Don’t over mix your cake batter.
2. I don’t recommend a silicone baking mold. I’ve never been successful in making a bundt cake with a silicone mold. Use a nonstick metal pan, if possible. They also conduct the heat perfectly in the cake pan.
3. Make sure your bundt cake pan is well sprayed with a cooking spray, baking spray that includes flour or even grease it with butter. Even a nonstick pan needs to be sprayed. Get into those creases!
4. When filling your bundt cake pan, only fill it ⅔rds of the way. This way your cake will sit flat when you’re ready to take it out of the bundt cake pan.
5. Let your cake cool completely before flipping the pan over to get the cake out. Once you’ve flipped it over, let it sit for about 10 minutes before slowly pulling the pan off the cake.
What does Poppy Seed Coffee Cake taste like?
Do you like pound cake? This cake definitely has a “pound cake” like texture. It’s soft and moist.
The combination of ingredients like sour cream, baking powder, baking soda and butter give this cake a moist texture, while being dense enough to hold its shape in the bundt pan. Just as a bundt cake should be!
How to Store Lemon Poppyseed Coffee Cake
Unlike pies, you do not need to store Lemon Cake in the refrigerator. This lemon cake will store at room temperature.
Refrigerating this cake will dry it out, so leave it on the counter.
If you have a covered cake plate, it will keep for several days. If you don’t have a covered cake plate, you can use a bowl or even a salad spinner.
Can I Freeze my Lemon Poppyseed Coffee Cake?
You can definitely freeze this lemon cake. The trick is to freeze it without the icing. Drizzle the icing on the cake when you’ve taken it out to unthaw.
While you can store the cake whole. The best way to store your lemon cake in the freezer is to cut it into individual slices, wrap and freeze them.
You can store Lemon cake in the freezer for about a month.
What are the most important ingredients for Lemon Poppyseed Coffee Cake?
Butter - Always use room temperature butter. Take it out of the refrigerator at least an hour before using to bring it to room temperature. By having the butter room temperature it mixes easier with the sugar and adds air to the mixture, making it light and fluffy. Room temperature butter is an important step in all baking.
It’s best to use unsalted butter in most baking recipes, unless specified.
Sugar - Use granulated sugar in your baking recipe. We all know sugar sweetens a recipe, and it also helps to cream the butter, which helps to make your cake light and moist.
Baking Powder and Baking Soda - Together baking powder and baking soda act as a levelling agent. These two combined will give your cake that perfect rise.
Lemon juice - This is obviously the essential ingredient when creating a lemon cake!
Eggs - The eggs provide the richness and moisture needed for this cake. The proteins provide the structure and stability needed to hold your cake together.
Sour Cream - You can use buttermilk, but I prefer sour cream. The extra fat and less moisture makes a soft and tender crumb around the cake. It’s a great addition for a dense like lemon cake.
Poppy Seeds - Well, this is a Lemon Poppy Seed Coffee Cake, so you need poppy seeds! While they don’t offer a ton of flavor, they give the cake a fruity nuttiness.
Let’s talk about the best part, the Glazed Icing ingredients
Okay, lets face it. What would any cake be like without icing! The best thing is that its only 3 ingredients to make this lemon icing. Powdered sugar, milk and lemon juice! Yep, that’s it!
Here are some tips for the Lemon Glaze:
1. The lemon glaze helps to seal in the moisture in this cake and gives you that sweet layer on top.
2. If you want more lemon, you can add in a teaspoon of lemon zest into your icing mixture.
3. Want more frosting than icing? No problem! Just add less lemon juice.
4. Want more icing? Increase the icing recipe by 50% to smother every bit of the top of the lemon cake.
Okay, let's Bake
( Scroll down for the complete recipe card.)
Coffee Cake Ingredients:
- Non-stick cooking spray
- Unsalted butter, softened to room temperature
- Granulated sugar, divided
- Real vanilla extract
- Large eggs, room temperature
- Lemon juice
- Sour cream
- Baking soda
- Baking powder
- Poppy seeds
- Lemon zest, preferably organic
- Non-stick cooking spray
Lemon Glaze Ingredients
- Powdered sugar
- Whole milk - Add additional milk a little at a time, if needed for desired consistency.
- Fresh lemon juice
Add some cherries on top for a fun and festive bundt cake.
Preheat oven to 350° degrees. Oven rack should be in center position.
Grease your bundt cake. Then grease it again making sure to get into every crease.
Cream the butter and sugar in a large mixing bowl. Add in vanilla, eggs, lemon juice and sour cream until smooth.
Mix in the dry ingredients: flour, baking soda, baking powder, poppy seeds and lemon zest in a separate bowl. Once mixed, slowly add to your wet ingredients and mix together until smooth.
Pour the batter into your bundt pan and bake for 45-50 minutes.
Free Lemon Poppy Seed Coffee Cake Printable
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
- ⅓ 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
Lemon Glaze Ingredients:
- 1 c. powdered sugar
- ⅛ c. whole milk*
- 1 T. fresh lemon juice
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.
7. Remove from bundt pan.
Lemon Glaze Instructions:
Mix powdered sugar, milk and lemon juice. ** Add more milk a little at time to desired consistency.
Drizzle with some lemon glaze right before serving. Enjoy!
Amount Per Serving: Calories: 694Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 143mgSodium: 315mgCarbohydrates: 97gFiber: 2gSugar: 47gProtein: 10g