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Lemon Poppy Seed Coffee Cake | Culinary Cool www.culinary-cool.com

Lemon Poppyseed Coffee Cake

Course Dessert
Cuisine American
Keyword Lemon, Poppyseed
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes



  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 1/2 cup butter melted
  • 1/3 cup slivered almonds

Coffee Cake

  • 1/2 cup butter at room temperature
  • 1/2 cup sugar
  • 2 eggs at room temperature
  • 1 1/2 tsp lemon zest
  • 1 tbsp freshly squeezed lemon juice
  • 1 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tbsp poppy seeds
  • 1/4 cup sour cream


  • Preheat oven to 350 degrees F. Grease an 8-inch round cake pan and lightly flour all sides. Set aside.


  • In a medium bowl, whisk together flour, brown sugar, salt and slivered almonds. Pour in about half the butter and mix. Keep adding more until the mixture forms a crumbly texture. You may not need to use all the butter, but you don't want extra flour kicking around the bottom of the bowl.
  • Set aside.

Coffee Cake

  • In the bowl of a stand mixer, fitted with the paddle attachment, beat together butter and sugar until light and fluffy, about 5 minutes.
  • Add in eggs and beat until combined.
  • Add in lemon zest and lemon juice and beat until well combined.
  • In a separate medium bowl, whisk together flour, baking powder and salt.
  • Add the flour mixture to the butter mixture and mix for about 20 seconds. Add in poppy seeds and sour cream. Beat until mixture is well combined.
  • Transfer the batter into the prepared 8-inch pan. Spread the batter evenly with an offset spatula.
  • Top with streusel.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the coffee cake to cool in the pan for about 15 minutes. Run a knife around the outside edges to encourage it to release easily. Invert onto a plate, and then onto a cooling rack to finish cooling.


Recipe adapted from Bake from Scratch Magazine Vol 3 Issue 1