Lemon Poppy Seed Coffee Cake

This lemon poppy seed coffee cake starts with a buttermilk cake that is filled with almond paste, lemon zest, and poppy seeds. Once the cake is made  it gets topped with a lemon poppy seed crumble about halfway through baking. After it is baked and cooled, it is topped with a lemon glaze. This coffee cake is tender, perfectly moist from the almond paste, and packed full of lemon and poppy seeds. It is truly one of our very favorite coffee cakes.

Almond Poppy Seed Coffee Cake Ingredient Notes:

• Almond Paste: Ensure you’re using quality almond paste for a rich, nutty flavor. Be sure to use almond paste instead of marzipan here as it is less sweet.
• Butter: Opt for high-quality salted butter. Room temperature butter ensures smooth integration into the batter.
• Flour: All-purpose flour works best for this recipe. Measure accurately for consistent results.
• Baking Powder and Baking Soda: These leavening agents ensure the coffee cake rises properly.
• Buttermilk: Fresh buttermilk adds a tangy flavor. If you don’t have any on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk.
• Poppy Seeds: Poppy seeds are what make this cake. They are key for the classic lemon poppy seed and add a delicious crunch. 
• Lemon Zest: Use fresh lemons for the best zest flavor. Zest only the outer layer, avoiding the bitter white pith.
• Brown Sugar: Light brown sugar in the crumble provides the best texture and flavor.
• Powdered Sugar: Choose a fine powdered sugar for a smooth glaze.
• Lemon Juice: Freshly squeezed lemon juice enhances the glaze. Adjust the amount to achieve your desired consistency.

Lemon Poppy Seed Coffee Cake Baking Tips:

• Almond Paste Handling: Break almond paste into small pieces for easier incorporation into the batter.
• Creaming Butter and Sugar: Cream until light and fluffy for a tender crumb.
• Alternate Wet and Dry Ingredients: Add buttermilk and dry ingredients alternately to achieve a smooth batter. Avoid overmixing.
• Folding in Zest and Poppy Seeds: Gently fold these delicate ingredients into the batter to evenly distribute flavors.
• Crumb Topping: Add the crumb topping halfway through baking to prevent sinking.
• Toothpick Test: Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done.

Lemon Poppy Seed Coffee Cake FAQs:

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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 56 grams melted
• 1/4 teaspoon almond extract

Lemon glaze

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Instructions

Coffee Cake:

• Preheat the oven to 350 degrees fahrenheit
• Add the flour, baking powder, baking soda and salt into a medium bowl. Stir with a fork to combine and set aside
  
• In the base of a stand mixer or a medium mixing bowl with a hand mixer, add the sugar, lemon zest, and almond paste (we like to break it into pieces before adding to the stand mixer to help break it up). Mix on low for about 2 minutes until the almond paste is broken up into small pieces (about the size of a dime)
  
• Add the the room temperature butter into the almond paste mixture and beat the mixture again on medium-high speed for 2 minutes until light and fluffy
• Add in the eggs, vanilla, and almond extract. After adding, cream for 2 more minutes on medium-high speed until light and fluffy
• Reduce the mixer speed to low and alternate adding the buttermilk and flour mixture, starting and ending with the dry ingredients. To do this, our preferred method is as follows: ⅓ of the dry ingredients, ½ of the buttermilk, ⅓ of the dry ingredients, ½ of the buttermilk, ⅓ of the dry ingredients (pulse after each addition). Note: do not over mix at this stage and just barely mix at each step to evenly combine the ingredients
• Once the dry and wet ingredients are added and the batter is just combined, fold in the lemon zest and poppy seeds
  
• Place the batter in a 9×9 inch glass pan lined with parchment paper and sprayed with cooking spray. Spread the batter into an even layer
  
• Bake at 350 degrees for 35 minutes
• While the cake is baking, make the poppy seed crumble (below)
• After 35 minutes, top with crumb then bake for about 15-20 more minutes until or until a toothpick comes out clean
  
• Set aside to cool

Poppy Seed Crumb:

• Add the flour, brown sugar, sugar, poppy seeds and salt to a medium bowl. Stir to combine
• Pour in the melted butter and almond extract. Mix together until large crumbs form. Set aside
  

Lemon Glaze:

• Add the powdered sugar and lemon juice into a bowl. Mix to combine and drizzle over the cooled coffee cake