Lemon Poppy Seed Coffee Cake

Updated: Aug 16

Here is a recipe for a delicious Lemon Poppy Seed Coffee Cake that doesn't contain oil. You make it in a bundt pan like a cake. I included the recipe for the glaze, which is totally optional.


Prep time: 10 minutes Baking time: 45-50 minutes Serves 8

Coffee Cake Ingredients: Non-stick cooking spray 1 c. unsalted butter, softened to room temperature

1¼ c. granulated sugar, divided

1 t. real vanilla extract

3 large eggs, room temperature 1/3 c. lemon juice

¾ c. sour cream

4 c. flour

1¼ t. baking soda

1¼ t. baking powder

2 T. poppy seeds

1 T. lemon zest, preferably organic Non-stick cooking spray Lemon Glaze Ingredients:

1 c. powdered sugar 1/8 c. whole milk* 1 T. fresh lemon juice *Add additional milk a little at a time, if necessary, to reach desired consistency

Directions: 1. 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. 2. Cream the butter and sugar in a large mixing bowl. Add the vanilla, eggs, lemon juice, and sour cream and mix until smooth. 3. 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. 4. 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. 5. While the cake is baking, prepare the lemon glaze by blending the ingredients in a medium bowl until smooth. Set aside. 6. 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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