Lemon poppyseed cake is sweet, tangy, bright, and perfect for pairing with a hot cup of black coffee at breakfast. A combination of lemon zest and fresh lemon juice pump up the citrus flavors in this delicious cake. To finish, we love the look of a lemony glaze, but if you’d like your cake a little less sweet it can be omitted. 

Lemon Poppyseed Coffee Cake

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6
  • Difficulty: 45 minutes
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Ingredients

Cake

  • ½ cup buttermilk
  • 3 tbsp fresh lemon zest, plus 2 tbsp fresh lemon juice 
  • 2 tbsp poppyseeds
  • 1 ½ cups all purpose flour
  • ½ tsp kosher salt
  • 1 tsp baking powder
  • ½ tsp baking soda 
  • 8 tbsp (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs

Glaze 

  • ½ cup powdered sugar
  • 1 tbsp fresh lemon juice

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. 

Nutrition

Nutritional Information per serving (6 servings per recipe): Calories 470, Total Fat 19g, Total Carbohydrates 69g, Total Sodium 240mg, Total Protein 7g

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