This Lemon Poppy Seed Coffee Cake is the kind of recipe that makes your kitchen smell like sunshine. It’s bursting with bright lemon flavor, dotted with poppy seeds, and topped with a sweet crumbly streusel. Whether you’re hosting brunch or just want a sweet treat with your morning coffee, this one is a total win.
We are sharing tips to help you get the best results when making this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You’ll Love Lemon Poppy Seed Coffee Cake ⭐
🍋 Bright lemon flavor in every bite
☕ Perfect with coffee or tea
🧁 Soft, moist texture with a sweet crunchy topping
🕒 Easy to make ahead for holidays, brunches, or weekends
🌱 Simple ingredients – no fancy stuff needed
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🔪 How to Make
⭐ Pro Tips ⭐
- Zest the lemons before juicing them. It’s way easier that way.
- Want extra lemony flavor? Add a little lemon extract to the batter.
- This cake freezes well! Wrap individual slices and store in a freezer-safe bag.
📖 Variations
Mini Bundt version: Pour into mini bundt pans and reduce baking time by 10–15 minutes.
Berry twist: Add ½ cup blueberries or raspberries to the batter before baking.
Gluten-free option: Use a 1:1 gluten-free flour blend.
How to Store
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep in the fridge up to a week or freeze for up to 2 months.
More Delicious Recipes To Try
This Lemon Poppy Seed Coffee Cake Is What Brunch Dreams Are Made Of
Ingredients
Coffee Cake Ingredients:
- 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
- 1/3 cup lemon juice
- ¾ cup sour cream
- 4 cup flour
- 1¼ tsp baking soda
- 1¼ tsp baking powder
- 2 TBSP poppy seeds
- 1 TBSP lemon zest preferably organic
- Non-stick cooking spray
Lemon Glaze Ingredients:
- 1 cup powdered sugar
- 1/8 cup whole milk* *Add additional milk a little at a time, if necessary, to reach desired consistency
- 1 TBSP fresh lemon juice
Directions
- Place top oven rack in the center position and pre-heat oven to 350°F. Prepare a standard-sized Bundt pan by spraying with non-stick cooking spray. Set aside.
- 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 pre-heated 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 hot pan on a wire rack to cool for 30-40 minutes. To serve, remove cake from pan and slice. Drizzle with some lemon glaze right before serving. Enjoy!
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