Lemon Poppy Seed Coffee Cake
A moist lemon poppy seed coffee cake with raspberry preserves, perfect for breakfast or brunch, offering bright citrus flavor combined with sweet fruit filling.
Ingredients
Instructions
- Preheat oven to 350°F and spray a 9 or 10-inch spring-form pan.
- Reserve 1/2 cup of the lemon poppy seed mix for topping.
- Combine the remaining mix, milk, oil, and egg; stir until moistened.
- Spread two-thirds of the batter in the bottom of the prepared pan.
- Spoon raspberry preserves over the batter.
- Top with the remaining batter and sprinkle with the reserved mix if desired.
- Bake for approximately 35 minutes until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For added flavor, consider mixing in some lemon zest to the batter. If you don’t have raspberry preserves, any fruit jam or even a homemade fruit compote can be a delightful substitute. Ensure your cream cheese is softened for easy spreading. Also, be careful not to overmix the batter to keep the cake light and fluffy.
Serving Suggestions
This coffee cake is perfect for breakfast or as an afternoon snack. Serve it warm with a dollop of whipped cream or a drizzle of glaze on top. It pairs beautifully with a hot cup of coffee or tea. For a complete brunch, consider serving it alongside Simple Caramel Rolls or Cottage Pancakes.
Storage & Reheating
Store any leftover Lemon Poppy Seed Coffee Cake in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold. You can also freeze the cake wrapped tightly in plastic wrap for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Poppy Seed Coffee Cake contains roughly 466 calories, with 5g protein, 35g carbohydrates, and 35g fat. It is a good source of iron (13% of the Daily Value), vitamin A (13% of the Daily Value), and calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can substitute the lemon poppy seed mix with a vanilla or almond-flavored cake mix for a different taste profile. Just keep in mind that the flavor will change, and you may want to add lemon zest for a citrusy touch.
How do I know when the cake is done baking?
The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it with aluminum foil to prevent burning while it finishes baking.
Can I make this coffee cake ahead of time?
Absolutely! You can prepare the batter and assemble the cake a day in advance. Just cover it tightly and refrigerate. When you're ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).