If you love the fresh, bright flavor of lemons and the crunch of poppy seeds, you’re going to adore this Lemon Poppy Seed Coffee Cake.
It’s soft, buttery, and perfectly tangy, with a crumbly streusel topping and a drizzle of lemon glaze that takes it to the next level.
This cake is perfect for breakfast, brunch, or as a snack with your favorite cup of coffee or tea.
I’ve made this for baby showers, Easter brunches, and lazy weekends at home, and it’s always a hit. Even better? It’s simple enough to whip up on a weekday if you’re craving a sweet treat. Trust me, your kitchen will smell like pure sunshine while it bakes!
What You’ll Need
For the Cake:
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp poppy seeds
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream (or Greek yogurt)
- 2 tbsp fresh lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla extract
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ tsp cinnamon
- ¼ cup unsalted butter, cold and cut into small cubes
For the Lemon Glaze:
- 1 cup powdered sugar
- 1–2 tbsp fresh lemon juice (adjust for desired thickness)
Pro Tips
- Zest First, Juice Later: Always zest your lemons before you cut and juice them. It’s so much easier this way!
- Use Room Temperature Ingredients: This helps everything mix together smoothly and gives your cake a light, fluffy texture.
- Don’t Overmix: When adding the dry ingredients to the wet, mix just until combined. Overmixing can make the cake dense.
- Check Your Streusel: Make sure your butter is cold when mixing the streusel topping—it gives you those perfect crumbly bits.
- Glaze at the Right Time: Let the cake cool completely before adding the glaze, or it will melt right off.
Tools You’ll Need
- 9-inch round or square baking dish
- Mixing bowls (at least 3)
- Hand or stand mixer
- Whisk
- Spatula
- Microplane or zester
- Measuring cups and spoons
- Pastry cutter (or fork)
Substitutions & Variations
- No sour cream? Greek yogurt works just as well! Plain, full-fat is best.
- Want extra crunch? Add ¼ cup of chopped almonds or pecans to the streusel topping.
- Gluten-free? Swap the flour with a 1:1 gluten-free baking mix.
- No poppy seeds? You can skip them or replace them with chia seeds for a fun twist.
- Lemon overload? Add more zest or a touch of lemon extract to the batter for extra zing.
Make Ahead Tips
- The cake can be baked a day in advance. Cover it tightly and store at room temperature. Glaze it right before serving for the best presentation.
- You can also mix the streusel topping ahead of time and store it in the fridge for up to 2 days.
How to Make Lemon Poppy Seed Coffee Cake
- Preheat the oven and prep your pan.
Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish with butter or nonstick spray, and lightly dust it with flour.
- Mix the dry ingredients.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside. - Cream the butter and sugar.
In a large bowl, use a hand or stand mixer to cream the softened butter and sugar together until light and fluffy (about 2-3 minutes). - Add eggs, sour cream, lemon juice, zest, and vanilla.
Beat in the eggs, one at a time. Then add the sour cream, lemon juice, lemon zest, and vanilla, mixing until smooth. - Combine wet and dry ingredients.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix! - Make the streusel topping.
In a small bowl, mix the flour, sugar, and cinnamon for the streusel. Cut in the cold butter until the mixture is crumbly. - Layer the batter and streusel.
Spread the batter evenly into the prepared baking dish. Sprinkle the streusel topping over the batter. - Bake the coffee cake.
Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely before glazing. - Make the glaze and drizzle.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle it over the cooled cake.
Leftovers & Storage Tips
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate it for up to 5 days or freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw at room temperature before serving.
Conclusion
This Lemon Poppy Seed Coffee Cake is like a little slice of sunshine.
It’s sweet, tangy, buttery, and so satisfying! Whether it’s for a special brunch or just because, this cake is sure to brighten your day.
If you try it, let me know how it turned out in the comments.
