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Lemon Poppy Seed Coffee Cake

Lemon Poppy Seed Coffee Cake

This lemon poppy seed coffee cake proves that a genuinely impressive citrus bake needs nothing beyond fresh zest, cold butter, and a little patience while mixing. This lemon poppyseed coffee cake recipe layers a buttery oat streusel over a tender, lemony crumb, delivering everything a proper lemon streusel coffee cake should taste like. Whether served at a weekend brunch potluck or sliced for a quiet midnight snack, this glazed lemon poppy seed cake earns a permanent spot in the regular rotation.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 279
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 Tablespoon fresh lemon zest
  • 1/2 Tablespoon poppy seeds
  • 1/2 Cup butter room temperature
  • 3/4 Cup sugar
  • 2 eggs room temperature
  • 1 1/2 Cups milk
  • 3 Tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 Cup regular oats
  • 3/4 Cup all-purpose flour
  • 6 Tablespoons brown sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 7 Tablespoons unsalted butter cold
  • 1/2 Cup confectioner's sugar
  • 1-2 Tablespoons fresh lemon juice
  • fresh lemon zest, optional

Equipment

  • 9x9 baking pan
  • Zester or microplane
  • Mixing bowls

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Spray a 9x9 inch baking dish with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, salt, and baking soda until combined. Whisk in fresh lemon zest and poppy seeds until lemon zest is incorporated throughout flour mixture. Set aside.
  3. In the bowl of stand mixer, or with an electric hand mixer, cream together butter and sugar. Beat in eggs until creamy. Carefully beat in milk, fresh lemon juice, and vanilla extract until combined.
  4. Add dry ingredients to wet ingredients, and stir until just combined. Pour batter into prepared baking dish.
  5. Stir together oats, all-purpose flour, brown sugar, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the top of the batter.
  6. Bake for 40-50 minutes, or until toothpick inserted in the center comes out with just a few crumbs.
  7. Remove to a wire rack to cool. While cake is cooling, stir together confectioner's sugar and one (1) tablespoon fresh lemon juice until smooth. Add additional lemon juice as needed to reach desired consistency. Drizzle glaze over warm cake. Top with additional lemon zest, if desired.
  8. Allow glaze to harden, and serve. Store leftovers in an airtight container.

Recipe Notes

Lemons: I always zest before juicing, since grating a floppy, squished lemon half ranks as a humbling experience nobody recommends.
Poppy seeds: I use just enough for a little crunch without getting stuck in teeth for days.
Butter: I keep mine cold for the streusel and softened for the cake batter, since each component needs a different texture.
Oats: I use old fashioned oats for the best streusel texture, since quick oats turn too powdery.
Milk: I use whole milk most of the time, though whatever sits in the fridge handles the job just fine.