Lemon Poppy Seed Coffee Cake
Lemon Poppy Seed Coffee Cake is a classic bake that is perfect to serve for Easter, afternoon tea, or with a cup of coffee for brunch.
Servings 8
Calories 693kcal
Ingredients
For the Cake
- Non-stick cooking spray
- 1 cup unsalted butter softened to room temperature
- 1¼ cup granulated sugar divided
- 1 tsp real vanilla extract
- 3 large eggs room temperature
- ⅓ cup lemon juice
- ¾ cup sour cream
- 4 cup flour
- 1¼ tsp baking soda bicarbonate of soda
- 1¼ tsp baking powder
- 2 Tbsp poppy seeds
- 1 Tbsp lemon zest preferably organic
For the Lemon Glaze
- 1 cup powdered sugar
- ⅛ cup whole milk*
- 1 Tbsp fresh lemon juice
Instructions
- Preheat oven to 180C/350F/Gas 4. Prepare a 9-inch Bundt pan by spraying with non-stick cooking spray. Set aside.
- Using an electric mixer, 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 preheated 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 the hot pan on a wire rack to cool for 30-40 minutes.
- To serve, remove the cake from the pan and slice. Drizzle with some lemon glaze right before serving. Enjoy!
Notes
*Add additional milk a little at a time, if necessary, to reach desired consistency
Nutrition
Serving: 1 | Calories: 693kcal | Carbohydrates: 96g | Protein: 10g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Cholesterol: 144mg | Sodium: 316mg | Fiber: 2g | Sugar: 46g