Lemon Poppyseed Coffee Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist and buttery coffee cake with lemon and poppy seeds, streusel topping, and tangy glaze. Tender crumb with bright lemon flavor. A versatile dessert or breakfast coffee cake.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1/2 cup all purpose flour
- 1/4 cup granulated sugar
- 2 Tbsp packed light brown sugar
- 1 Tbsp lemon zest
- 3 Tbsp unsalted butter (melted and cooled slightly)
- 1 cup granulated sugar
- 2 Tbsp lemon zest
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup sour cream (full fat is recommended)
- 2 Tbsp lemon juice (fresh is best)
- 1 tsp lemon extract (optional but recommended)
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 2 Tbsp poppyseeds
- 1 cup powdered sugar (whisked to remove any lumps)
- 1 Tbsp whole milk
- 1/2 tsp lemon extract (or 1 tsp lemon zest)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 124mg
- Total sugar
- 43g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 209mg
- Calcium
- 82mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 124MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.