This lemon poppy seed coffee cake begins with a tender buttermilk base enriched with almond paste, fresh lemon zest, and crunchy poppy seeds. Halfway through baking it receives a buttery lemon-poppy crumble, and once cooled it’s finished with a bright lemon glaze. The almond paste keeps the crumb moist and tender while the lemon and poppy seeds provide vibrant flavor and texture—this is one of our favorite coffee cakes to serve with morning coffee or an afternoon tea.
- Almond Poppy Seed Coffee Cake Ingredient Notes:
- Lemon Poppy Seed Coffee Cake Baking Tips:
- Lemon Poppy Seed Coffee Cake FAQs:
- Q: How do I store leftover lemon poppy seed coffee cake?
- Q: Can I freeze the lemon poppy seed coffee cake?
- Q: Can I omit poppy seeds?
- Q: Can I use a different pan size for the lemon poppy seed coffee cake?
Almond Poppy Seed Coffee Cake Ingredient Notes:
- Almond paste: Choose a good-quality almond paste for a deep, nutty flavor. Use almond paste rather than marzipan for a less sweet result.
- Butter: Use unsalted or lightly salted butter at room temperature so it creams smoothly into the batter.
- Flour: All-purpose flour yields the best texture here—measure accurately for consistent results.
- Baking powder and baking soda: Both are used to ensure an even rise and light crumb.
- Buttermilk: Fresh buttermilk adds a subtle tang. If you don’t have it, make a substitute by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk and letting it sit for a few minutes.
- Poppy seeds: These add the signature crunch and mild nutty flavor—don’t skip them unless you prefer a different texture.
- Lemon zest: Zest fresh lemons, avoiding the bitter white pith, to get the brightest lemon aroma.
- Brown sugar: Light brown sugar in the crumble gives depth and a slightly molasses-like note.
- Powdered sugar: Use fine powdered sugar for a smooth lemon glaze.
- Lemon juice: Freshly squeezed lemon juice makes the glaze lively—adjust quantity to reach your preferred consistency.
Lemon Poppy Seed Coffee Cake Baking Tips:
- Almond paste handling: Break almond paste into small pieces before mixing so it incorporates evenly.
- Creaming butter and sugar: Beat until light and fluffy to help create a tender crumb.
- Alternate wet and dry ingredients: Add buttermilk and dry ingredients in alternating additions, beginning and ending with dry, to avoid overmixing.
- Folding in zest and poppy seeds: Gently fold these in at the end to distribute them without deflating the batter.
- Crumb topping timing: Add the crumble about halfway through baking so it stays crisp and doesn’t sink into the cake.
- Toothpick test: A toothpick inserted in the center should come out clean or with a few moist crumbs when the cake is done.
Lemon Poppy Seed Coffee Cake FAQs:
Q: How do I store leftover lemon poppy seed coffee cake?
A: Keep it in an airtight container at room temperature for up to three days. The texture often improves after a day because the almond paste keeps the cake moist.
Q: Can I freeze the lemon poppy seed coffee cake?
A: Yes. Wrap tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the refrigerator before serving.
Q: Can I omit poppy seeds?
A: You can, but poppy seeds contribute signature texture and a subtle flavor that complements the lemon and almond notes.
Q: Can I use a different pan size for the lemon poppy seed coffee cake?
A: Yes—just adjust the baking time. A smaller, deeper pan may need longer baking to cook through; a larger pan will bake faster. Use the toothpick test to check doneness.
Almond Poppy Seed Coffee Cake
Ingredients
- 7 ounces almond paste
- 1 cup granulated sugar 200 g
- 1 stick salted butter, room temperature 113 g
- 1 1/2 cups all-purpose flour 180 g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup buttermilk
- Zest of 2 lemons
- 1 tablespoon poppy seeds
Crumble
- 3/4 cup all-purpose flour 90 grams
- 1/4 cup firmly packed light brown sugar 50 grams
- 1/8 cup white sugar 25 grams
- 1/2 tablespoon poppy seeds
- 1/4 teaspoon salt ~2 grams
- 1/2 stick butter, melted 56 grams
- 1/4 teaspoon almond extract
Lemon glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Coffee Cake:
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Preheat the oven to 350°F (175°C).
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Whisk the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.
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In a stand mixer bowl or a large mixing bowl, combine the granulated sugar, lemon zest, and broken-up almond paste. Mix on low for about 2 minutes until the almond paste is reduced to small pieces.
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Add the room-temperature butter and beat on medium-high for about 2 minutes, until the mixture is light and fluffy.
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Mix in the eggs, vanilla, and almond extract, then beat for another 2 minutes until airy and well combined.
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Reduce mixer speed to low and add the dry mixture and buttermilk in alternating additions, beginning and ending with the dry ingredients: 1/3 dry, 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, then the remaining dry. Pulse or mix just until combined—do not overmix.
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Fold in the lemon zest and poppy seeds gently until evenly distributed.
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Transfer the batter to a parchment-lined 9×9-inch glass pan sprayed with cooking spray and spread it into an even layer.
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Bake at 350°F for 35 minutes.
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While the cake bakes, prepare the poppy seed crumble (see below).
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After the initial 35 minutes, evenly sprinkle the crumble over the cake and return to the oven for another 15–20 minutes, or until a toothpick inserted in the center comes out clean.
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Remove from the oven and set aside to cool completely before glazing.
Poppy Seed Crumb:
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Combine the flour, brown sugar, white sugar, poppy seeds, and salt in a medium bowl and stir to combine.
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Pour in the melted butter and almond extract and mix until large crumbs form. Set aside until ready to top the cake.
Lemon Glaze:
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Whisk the powdered sugar and lemon juice together until smooth. Drizzle over the cooled coffee cake and allow the glaze to set before slicing.
