Today, I’ve got the most delicious, citrus packed lemon poppyseed coffee cake. This cake comes together in 10 minutes and is perfect for serving a crowd. Packed with lemon flavour and covered in the butteriest streusel on top. An easy but flavour-packed dessert.
Coffee cake is one of my favourite desserts. It’s really hard to beat a slice of perfectly soft sponge cake that’s then topped with crunchy buttery streusel. True to it’s name, it just pairs so well with a hot cup of tea, or coffee if you prefer, and also makes for a great dessert for breakfast. It’s great for brunch or get togethers as well.
My lemon poppyseed coffee cake is one I’ll definitely be making for Easter this year as it just screams Easter with these flavours. If you want to throw some colour in, just add a few sprinkles into the streusel. This cake is great for parties as well as you can even eat it by hand while you’re walking around and you can cut it into big slices or mini slices to serve more people.
For some other lemon desserts, check out my iced lemon poppyseed cookies or my vanilla cupcakes with lemon marshmallow frosting.
How to Zest A Lemon
The most simple tool for this is a zester. Using your zester, use a gentle but firm, smooth circular motion. Only go over each area once. This helps just get the zest and avoid the pith (white part) which is very bitter.
Do I Need the Glaze?
No, there is lemon in the cake BUT if you want that bright pop of lemon in your mouth, I highly recommend adding the glaze. This just takes it to the next level.
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- For best taste, make sure you use fresh lemons for both the zest and juice.
- Make sure not to overmix the batter or you cake won’t turn out light and fluffy.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Spring Time Desserts
Today’s song is one of my favourite songs that I love to listen to when I’m baking. Here’s Spoonful by Howlin’ Wolf. Happy Baking! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Lemon Poppyseed Coffee Cake
Ingredients
Streusel
- 3/4 cup (90g) all purpose flour
- 3/4 cup (120g) light brown sugar, packed
- 5 tbsp (70g) unsalted butter, melted
Cake
- 3 cups (360g) AP flour
- 1/2 cup (80g) poppyseeds
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cups (300g) granulated sugar
- Zest of 4 lemons
- 2 large eggs
- 1/2 cup milk (not skim)
- 1 cup (240g) sour cream
- 1 cup (180g) vegetable oil
- 1 tsp vanilla extract
- 1/4 cup fresh lemon juice
Glaze
- 3/4 cup (105g) icing sugar
- 1-11/2 tbsp fresh lemon juice (depending on consistency you want)
Instructions
- Line or spray an 9×13 baking pan and set aside. Preheat your oven to 325℉.
Streusel
- In a medium mixing bowl, add the 3/4 cup flour and 3/4 cup brown sugar. Mix together, then stir in the melted 5 tbsp butter. The mixture should be clumpy. Set aside.
Cake
- In a medium mixing bowl, add the 3 cups flour, poppyseeds, baking powder, baking soda and salt. Stir and set aside.
- In a large mixing bowl, add the granulated sugar and lemon zest. Using your fingers, rub the zest into the sugar until it becomes wet and aromatic.
- Add the eggs and whisk until well combined. Then add the milk, sour cream, vegetable oil, vanilla extract and lemon juice. Whisk until well combined.
- Add the dry mixture to the wet mixture and whisk gently until just combined. Don't overmix. Pour the batter into the pan you set aside earlier and bake for 45-55 minutes or until the middle of the cake springs back when gently pushed.
- While the cake cools, make the glaze by combining the icing sugar and lemon juice in a small bowl. Drizzle over the cake once it is fully cooled. Slice into squares and store leftovers in an airtight container for up to 3 days and enjoy!
