A lemon-lovers dream! Moist and flavorful lemon poppy seed coffee cake, topped with streusel and lemon drizzle. An easy to bake small batch recipe that comes together in just one loaf pan.
Equipment
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Whisk
- Spatula
- 9”x5” loaf pan
- Parchment Paper
- Wire Rack
Ingredients
STREUSEL
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 1½ tbsp light brown sugar packed
- ⅛ tsp salt
- 2½ tbsp melted butter
LOAF
- 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
LEMON DRIZZLE
- 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!
