Lemon Poppy Seed Coffee Cake
A soft and moist lemon poppy seed coffee cake topped with a buttery crumb layer and finished with a tangy lemon glaze. This dairy-free cake is made with olive oil and almond milk for a healthier twist, making it a refreshing and satisfying treat for breakfast, brunch, or snacking.
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 whisk
- 1 spatula
- 1 food processor (for crumb topping and glaze)
- 1 zester
- 1 juicer (manual or electric)
- 1 (9x9-inch) baking pan
- Measuring Cups and Spoons
Ingredients
Cake Batter:
- ½ cup olive oil
- ½ cup brown sugar or maple sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice fresh
- 1 tablespoon poppy seeds
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup almond milk
Crumb Topping:
- 5 tablespoons olive oil
- ¾ cup all-purpose flour
- ¼ cup brown sugar or maple sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Lemon Glaze:
- ½ cup confectioners’ sugar
- 2 tablespoons fresh lemon juice
- ¼ teaspoon lemon zest
Instructions
- Preheat and Prepare the Pan: Begin by preheating your oven to 350°F (175°C) so it reaches the perfect baking temperature while you mix the batter. Lightly grease a 9×9-inch baking pan with olive oil or nonstick spray, making sure to coat the corners and sides thoroughly. For extra assurance, line the bottom with parchment paper—this makes removing the cake much easier after baking.
- Mix the Wet Ingredients: In a large mixing bowl, combine ½ cup olive oil and ½ cup brown sugar. Whisk vigorously until the mixture looks smooth and glossy. Add 1 teaspoon vanilla extract and 1 large egg, then whisk again until the mixture is creamy and slightly thickened. Finally, stir in 1 tablespoon lemon zest and 3 tablespoons fresh lemon juice, which will infuse the base with a refreshing citrus flavor.
- Blend the Dry Ingredients: In a medium bowl, stir together the dry ingredients 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 1 tablespoon poppy seeds. Make sure the baking powder is evenly distributed throughout the flour—this ensures the cake rises evenly in the oven.
- Combine Wet and Dry Mixtures: Add half of the flour mixture into the wet ingredients, mixing gently with a spatula until just combined. Slowly pour in ¾ cup almond milk, whisking until the batter smooths out. Then, add the remaining flour mixture and fold gently until no streaks of flour remain. Be careful not to overmix—this step is key to keeping the cake light and tender.
- Prepare the Crumb Topping: In a food processor, add 5 tablespoons olive oil, ¾ cup all-purpose flour, ¼ cup brown sugar, 1½ teaspoons ground cinnamon, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Pulse several times until the mixture forms soft, crumbly clumps. If you don’t have a food processor, you can stir the mixture in a bowl with a fork, pressing gently until it resembles coarse crumbs.
- Assemble the Cake: Pour the lemon poppy seed batter into the prepared baking pan. Use a spatula to spread it evenly into all corners and smooth the top surface. Sprinkle the crumb topping generously across the batter, covering the surface completely. Lightly press the crumbs into the batter so they adhere but still remain loose and crumbly on top.
- Bake Until Perfectly Golden: Transfer the pan to the center rack of your preheated oven. Bake for 45 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean. Every oven is slightly different, so begin checking around the 40-minute mark. If the crumb topping starts browning too quickly, tent the cake loosely with foil.
- Cool Before Glazing: Remove the pan from the oven and place it on a wire cooling rack. Allow the cake to cool in the pan for at least 20–25 minutes. This cooling step is essential—it lets the crumb topping set and prevents the glaze from melting away too quickly.
- Make the Lemon Glaze: While the cake cools, prepare the glaze. In a small food processor or mixing bowl, combine ½ cup confectioners’ sugar, 2 tablespoons fresh lemon juice, and ¼ teaspoon lemon zest. Blend or whisk until the glaze is silky smooth and slightly thick, but still pourable. If it seems too thin, add a bit more sugar; if too thick, add a few drops of lemon juice.
- Finish with Glaze and Serve: Once the cake has cooled to just warm, drizzle the lemon glaze evenly over the crumb topping. Let it set for 5–10 minutes before cutting the cake into squares. Serve warm for a soft, melt-in-your-mouth bite, or enjoy at room temperature when the flavors have fully settled.
Notes
- Always zest the lemons before juicing to maximize flavor and prevent waste.
- Use fresh lemon juice for the best bright, tangy taste—bottled juice won’t deliver the same freshness.
- The glaze is essential; it locks in moisture and adds a burst of citrus flavor.
- Do not overmix the batter—gentle folding ensures a tender crumb.
- A parchment-lined pan makes lifting and cutting much easier.
