Lemon Poppyseed Coffee Cake

Directions

1) Spray a Suvie pan with cooking spray and line with parchment. Stir buttermilk and 2 tbsp fresh lemon juice together in a glass measuring cup. In a medium bowl, whisk together poppy seeds, flour, salt, baking powder, and baking soda. 

2) In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat butter and sugar together on medium speed until light and fluffy, about 6 minutes. 

3) Reduce speed to low and add the eggs one at a time followed by the lemon zest, stopping mixture and scraping down the sides as needed. 

4) With the mixer on low, add half the flour mixture followed by half the buttermilk mixture. Repeat process, allowing each component to be incorporated before adding the next. Scrape down the sides of the bowl as needed. 

5) Transfer batter to prepared pan, insert pan into your Suvie. Input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Bake at 325°F for 45 minutes

Top Zone: None

6) Remove pan from Suvie and set aside to cool for 10 minutes. Whisk powdered sugar and 1 tbsp fresh lemon juice together in a large bowl until smooth. Remove cake from pan and allow to cool completely before topping with glaze.