Lemon Poppy Seed Coffee Cake (Small Batch)
This lemon poppy seed coffee cake might be my new favorite way to breakfast. Plus, the small batch element makes it perfect for when you just want something for a few people.
I’ve always loved a lemon vibe, it just brings a bright, tart but sweet punch to most any recipe. Since January is all about cozy, comforting but still easy to do recipes, I thought what better way to celebrate citrus season than with a twist on a classic coffee cake?!
Also, my brother told me that nobody likes lemon poppy seed so… Cheers to the nobodies with good tastes!
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LEMON POPPY SEED COFFEE CAKE
A twist on your classic coffee cake with pops of lemon poppy seed flavor. We’re using the whole lemon to really pack that flavor punch, both the zest and the juice.
With the crunchy sweet streusel on top and the added lemon drizzle, this small batch coffee cake with be your new go-to for breakfast, brunch, and afternoon tea. Yes, all three.
I don’t have sour cream, can I use Greek yogurt? Yes! Just make sure you’re using full fat greek yogurt since that’s key to keeping the coffee cake tender.
INGREDIENTS
- All-purpose flour: Forms the structure of both the loaf and streusel.
- Granulated sugar: Sweetens the loaf and adds crunch to the streusel.
- Light brown sugar: Adds moisture and a deeper flavor to the streusel.
- Salt: Enhances overall flavor.
- Butter: Provides richness and helps create a crumbly streusel topping.
- Lemons: Bright, fresh flavor throughout the loaf and drizzle.
- Poppy seeds: Adds texture and a nutty, subtle flavor.
- Baking powder: Leavening agent that helps the cake rise.
- Baking soda: Works with acidic ingredients to aid rise and tender crumb.
- Eggs: Bind ingredients together and add structure.
- Sour cream (or full fat Greek yogurt): Adds moisture and a tender, slightly tangy crumb.
- Canola oil: Keeps the loaf moist and soft.
- Powdered sugar: Sweetens and thickens the lemon drizzle.
What’s the best way to serve this coffee cake? You can slice it down the middle and into six, standard coffee cake squares or cut into slices, like you would a traditional loaf cake.
HOW TO MAKE LEMON POPPY SEED COFFEE CAKE
Preheat your oven to 350°F and grease a 9×5-inch loaf pan, lining it with parchment paper that overhangs the sides for easy removal. This ensures your small batch lemon poppy seed coffee cake bakes evenly and lifts out cleanly.
In a small bowl, combine flour, granulated sugar, brown sugar, and salt, then stir in melted butter until coarse, sandy clumps form. Chill the streusel in the fridge while preparing the loaf batter to keep it crumbly and golden during baking.
In a large bowl, rub lemon zest with sugar for one minute to release fragrant oils, then stir in flour, poppy seeds, baking powder, baking soda, and salt. This creates the flavorful base for your lemon poppy seed coffee cake.
In a separate bowl, whisk together eggs, sour cream, canola oil, and lemon juice until smooth. Folding these wet ingredients into the dry mixture gently will keep the batter light and tender.
Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the chilled streusel evenly over the cake and press lightly to help it stick and create a crunchy topping.
Bake for 38–42 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Whisk powdered sugar with lemon juice until smooth and pourable, then drizzle over the cooled loaf. Let the glaze set for 15 minutes before slicing to enjoy a tangy, sweet finish on your small batch lemon poppy seed coffee cake.
3 reasons you’ll love this lemon poppy seed coffee cake
TIPS & VARIATIONS
- If you’re not using sour cream, make sure to substitute for full fat Greek yogurt. The fat is key for a tender coffee cake.
- Use a spatula to fold in the dry and wet ingredients. This will ensure you don’t overmix the batter ahead of baking.
- Add some extra lemon zest to the streusel for even more lemon flavor!
- Lightly press the streusel into the top of the batter to help it stick and avoid sinking. Nothing too hard, just a gentle tap to keep it in place.
STORING YOUR COFFEE CAKE
Once baked and cooled, place your coffee cake (whole or sliced) in an airtight container or bag. It will keep at room temperature for 2-3 days.
You can also slice and store the lemon poppy seed coffee cake wrapped in the freezer for up to 1 month.
MORE LEMON RECIPES
- Single Serve Lemon Tart
- Lemon Basil Scones
- One Bowl Lemon Shortbread Cookie Bars
- Lemon Rosemary Loaf Cake
EQUIPMENT YOU’LL NEED
Equipment
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Whisk
- Spatula
- 9”x5” loaf pan
- Parchment Paper
- Wire Rack
Ingredients
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 1½ tbsp light brown sugar packed
- ⅛ tsp salt
- 2½ tbsp melted butter
- 3 lemons zested
- 1 cup granulated sugar
- 1½ cups all-purpose flour
- 1 tbsp poppy seeds
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 large eggs room temperature
- ½ cup sour cream or full fat Greek yogurt
- 5 tbsp canola oil
- ¼ cup freshly squeezed lemon juice
- ½ cup powdered sugar
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper so it overhangs on the wide sides
- In a small bowl, make your streusel by combining the flour, granulated sugar, brown sugar, and salt. Stir in melted butter until the mixture looks like coarse, sandy clumps. Place in the fridge while you prep the loaf batter
- For your loaf, in a large bowl, rub your lemon zest and sugar together for one minute. Then whisk in the flour, poppy seeds, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, sour cream, oil, and lemon juice
- Pour the wet ingredients into the dry ingredients and fold in gently until just combined
- Pour the batter into the loaf pan, smooth it evenly in the pan with a spatula as needed. Sprinkle the chilled streusel evenly over the top and lightly press
- Bake for 38-42 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs
- Let cool in the pan for 15 minutes, then lift onto a wire rack to cool completely.
- Whisk powdered sugar with lemon juice to make a pourable glaze. Drizzle over the cooled loaf and leave to sit for 15 minutes to set
- Slice and enjoy!
Love this lemon poppy seed cake!