Lemon Poppyseed Coffee Cake

Lemon Poppyseed Coffee Cake is a simple, flavorful bake that’s perfect for any occasion. The batter is made with sour cream, lemon zest, and poppy seeds, giving it a moist texture and a bright citrus flavor. A cream cheese layer adds richness, while the streusel topping provides a buttery crunch. Once baked, the cake is finished with a lemon glaze, adding just the right amount of sweetness. It’s easy to make, packed with flavor, and great for breakfast, brunch, or an afternoon treat. If you love poppy seed cakes or anything with a lemon flavor, this is one recipe you’ll want to keep on repeat.

Why You’ll Love Lemon Poppyseed Coffee Cake

• Bright Lemon Flavor: A mix of lemon zest and lemon juice gives this cake a fresh, citrusy kick that pairs perfectly with a cup of coffee or tea.
• Moist and Tender: The sour cream batter keeps the cake incredibly soft, with just the right amount of density for a satisfying bite.
• Cream Cheese Layer: A smooth, rich cream cheese filling adds an extra layer of flavor and texture, making every slice feel a little more indulgent.
• Buttery Streusel Crunch: A crisp, golden streusel topping contrasts beautifully with the soft cake, adding just the right amount of sweetness and crunch.
• Perfect for Any Occasion: Whether it’s for brunch, dessert, or a weekend bake, this lemon poppy seed cake is easy to make and always a crowd-pleaser.

Ingredients Needed To Make Lemon Poppyseed Coffee Cake

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe. 

• All-purpose flour or 1.1 Gf flour
• Baking powder
• Baking soda
• Kosher salt
• Large eggs
• Sugar
• Sour cream
• Lemon zest
• Lemon juice
• Unsalted butter, room temperature
• Vanilla extract
• Poppy seeds
• Cream cheese, room temperature
• Powdered sugar
• Milk

How To Make Lemon Poppyseed Coffee Cake

1. Prepare the cream cheese filling: Mix cream cheese, vanilla, and powdered sugar until smooth.
2. Preheat your oven and grease your baking dish.
3. Make the cake batter: Combine eggs, sugar, sour cream, lemon zest, lemon juice, butter, and vanilla. Stir in dry ingredients and poppy seeds until just combined.
4. Make the crumb topping: Stir flour, sugar, and butter until crumbly.
5. Assemble your cake: Pour half the batter into the baking dish, add cream cheese filling, and then top with the remaining batter.

6. Top with streusel: Sprinkle the crumb topping evenly over the batter.

7. Bake the cake: Bake until a toothpick inserted into the center comes out clean.

8. Let it cool completely before adding the glaze.
9. Prepare the glaze: Mix powdered sugar, milk, and maple syrup until smooth, then drizzle it over your cooled cake.

10. Serve and enjoy!

Commonly Asked Questions

Can I use regular milk instead of sour cream in this coffee cake recipe?

Sour cream adds moisture and richness to this lemon poppy seed coffee cake. If you don’t have sour cream, you can substitute an equal amount of whole milk or Greek yogurt, but keep in mind the texture and flavor may be slightly different.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best here because it provides brighter flavor and acidity. Bottled juice tends to taste more muted or bitter, so if possible, always stick with freshly squeezed lemons for the most vibrant lemon flavor.

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How do I know when my coffee cake is fully baked?

Your cake is ready when a toothpick inserted in the center comes out clean without wet batter clinging to it. The edges should look golden, and the cake should slightly pull away from the sides of the pan.

Can I prepare this coffee cake ahead of time?

Yes! This cake can be baked a day in advance. Allow it to cool completely, wrap it tightly with plastic wrap, and store it at room temperature overnight. Add the glaze right before serving.

What’s the best way to store leftovers?

Leftover lemon poppyseed coffee cake should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Let it come to room temperature before serving, or briefly warm slices in the microwave (10-20 seconds) if you prefer it slightly warm.

Can I freeze Lemon Poppyseed Coffee Cake?

Absolutely! To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to three months. Thaw overnight in the fridge or at room temperature before serving.

Can I bake this recipe in a bundt pan instead of a round pan?

Yes, this recipe works well in a bundt pan. You might need to adjust the baking time slightly—usually, bundt cakes bake quicker due to their shape, so check it around the 50-minute mark and adjust as necessary.

Lemon Poppyseed Coffee Cake

This Lemon Poppyseed Coffee Cake features fresh lemon juice, lemon zest, poppy seeds, and a creamy cheesecake filling, making it perfect for brunch or dessert.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Cooling Time 30 minutes mins

Total Time 2 hours hrs

Course Dessert

Servings 12

Calories 380 kcal

Equipment

• 9-inch springform pan with 3-inch sides
• mixing bowls
• Electric mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Spatula
• Fork
• nonstick baking spray

Ingredients

 

US CustomaryMetric

 

1x2x3x

Cake

• 2 cups 1.1 GF flour or all-purpose flour
• 3 tsp baking powder or 2 tsp if using all-purpose flour
• ½ tsp baking soda
• ½ tsp kosher salt
• 2 eggs
• ⅔ cup sugar
• 1 cup sour cream
• 3 tbsp lemon zest
• ¼ cup lemon juice
• 1 cup butter room temperature
• 3 tsp vanilla extract
• 2 tbsp poppyseeds

Cream Cheese Layer

• 8 oz cream cheese room temperature
• 1 tsp vanilla extract
• 1 ½ cups powdered sugar

Streusel Topping

• 1 cup 1.1 GF flour or all-purpose flour
• ½ cup sugar
• 8 tbsp butter room temperature

Glaze

• 1 ½ cups powdered sugar
• 2 tsp milk
• 1 tbsp lemon juice

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Instructions

 

Prepare the Cream Cheese Layer:

• In a mixing bowl, combine cream cheese, vanilla extract, and powdered sugar.
• Mix until smooth and set aside.

Prepare the Cake Batter:

• Preheat oven to 350°F (175°C).
• Spray a 9” round baking dish (3” deep) with nonstick baking spray.
• In a large mixing bowl, cream together sugar and butter on high speed for 3 minutes until light and fluffy.
• Add eggs, sour cream, lemon zest, lemon juice, and vanilla extract. Mix well.
• Scrape down the sides, then add flour, baking powder, baking soda, salt, and poppyseeds. Mix until just combined.

Prepare the Streusel Topping:

• In a separate bowl, combine flour, sugar, and butter.
• Use a fork to mix until crumbly.

Assemble the Cake:

• Pour half of the cake batter into the prepared baking dish.
• Spread the cream cheese mixture evenly over the batter.
• Sprinkle half of the streusel over the cream cheese layer.
• Add the remaining cake batter on top, spreading it evenly.
• Finish with the remaining streusel topping.

Bake the Cake:

• Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool completely before glazing.

Prepare the Glaze:

• In a small bowl, whisk together powdered sugar, milk, and maple syrup.
• Drizzle over the cooled coffee cake.
• Serve & Enjoy!

Nutrition

Calories: 380kcalCarbohydrates: 52gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 280mgFiber: 1gSugar: 32g

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I seriously can’t wait for you to taste this Lemon Poppyseed Coffee Cake—it’s moist, tangy, and that cream cheese layer makes every bite extra special. Trust me, your friends and family are going to love this one. Don’t forget to drizzle on plenty of glaze for that final touch, and let me know what you think!