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Lemon Poppy Seed Coffee Cake
Greta

Lemon Poppy Seed Coffee Cake

Moist lemon bundt cake with poppy seeds and sweet lemon glaze. Perfect for Easter brunch or spring gatherings.
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 8
Course: Breakfast, Dessert
Ingredients Equipment Method

Ingredients
  

For the Cake:
  • 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. fresh lemon juice
  • ¾ c. sour cream
  • 4 c. all-purpose flour
  • 1¼ t. baking soda
  • 1¼ t. baking powder
  • 2 T. poppy seeds
  • 1 T. lemon zest preferably organic
For the Lemon Glaze:
  • 1 c. powdered sugar
  • ⅛ c. whole milk add more if needed
  • 1 T. fresh lemon juice

Equipment

  • Bundt Pan

Method
 

  1. Position oven rack in center and preheat to 350°F. Spray a standard bundt pan generously with non-stick cooking spray, getting into all the grooves.
  2. In a large mixing bowl, cream butter and sugar until light and fluffy, 2-3 minutes.
  3. Add vanilla, eggs, lemon juice, and sour cream. Mix until smooth.
  4. In a separate bowl, combine flour, baking soda, baking powder, poppy seeds, and lemon zest.
  5. Slowly add dry ingredients to wet ingredients, mixing just until smooth. Don’t overmix.
  6. Transfer batter to prepared bundt pan, spreading evenly.
  7. Bake 45-50 minutes until golden brown on top and a toothpick inserted in center comes out clean.
  8. While cake bakes, make glaze: Whisk together powdered sugar, milk, and lemon juice until smooth. Add more milk a teaspoon at a time if too thick.
  9. Remove cake from oven and place pan on wire rack. Cool 30-40 minutes.
  10. Invert cake onto serving plate. Drizzle with lemon glaze right before serving.