Lemon Poppy Seed Coffee Cake

Breakfast, Lunch, Dinner . . . An any time treat.

This lemon poppy seed coffee cake is sure to be a crowd pleaser with the punch-y lemon and sweet glaze. When this coffee cake is made it rarely lasts more than a day in my house. The taste is amazing and it will be a top hit with your family as well.

There is nothing like a homemade coffee cake to tantalize the taste buds!

Prep time: 10 minutes 
Baking time: 45-50 minutes
Serves 8

Coffee Cake Ingredients:

• Non-stick cooking spray
• 1 c. unsalted butter, softened to room temperature
• 1¼ c. granulated sugar, divided
• 1 t. real vanilla extract
• 3 large eggs, room temperature
• 1/3 c. lemon juice
• ¾ c. sour cream
• 4 c. flour 
• 1¼  t. baking soda 
• 1¼  t. baking powder 
• 2 T. poppy seeds
• 1 T. lemon zest, preferably organic
• Non-stick cooking spray
  

Lemon Glaze Ingredients:

•    1 c. powdered sugar
• 1/8 c. whole milk*
• 1 T. fresh lemon juice
• *Add additional milk a little at a time, if necessary, to reach desired consistency

Instructions:

1. Place top oven rack in the center position and pre-heat oven to 350°F. Prepare a standard-sized Bundt pan by spraying with non-stick cooking spray. Set aside. 
   
2. Cream the butter and sugar in a large mixing bowl. Add the vanilla, eggs, lemon juice, and sour cream and mix until smooth. 
   
3. Combine the flour, baking soda, baking powder, poppy seeds, and lemon zest in a separate bowl. Add dry ingredients slowly to the wet ingredients and mix until smooth. 
   
4. Transfer the cake batter into the prepared Bundt pan. Place in the pre-heated oven for 45-50 minutes or until golden brown on top and a toothpick inserted into the center comes out clean. 
   
5. While the cake is baking, prepare the lemon glaze by blending the ingredients in a medium bowl until smooth. Set aside. 
   
6. Remove from oven and place hot pan on a wire rack to cool for 30-40 minutes. To serve, remove cake from pan and slice. Drizzle with some lemon glaze right before serving. Enjoy!