Want that perfect 6 ingredient recipe to drink with your coffee in the mornings? Well this Lemon Poppy Seed Coffee Cake is it!
I love anything lemon, and if it’s lemon poppy seed, even better. I’m real lemon kind of gal and will eat lemon desserts all year long!
But I love sweet breakfasts so when it comes to this Lemon Poppy Seed Coffee Cake, it’s one of my favorite to make, plus it’s sooooo easy!
You literally only need a few ingredients to whip it up (ahem, a muffin mix) and you have yourself a tasty breakfast that you’ll love.
WHY THIS RECIPE WORKS:
- It uses a muffin mix for the base so it makes things super simple.
- You can easily double this recipe for larger crowds.
- With only 6 total ingredients it whips up in a jiffy.
Anything that takes less than 30 minutes to whip up and is ultra amazing tasting I’m all for, and this coffee cake is no exception at all.
We love using shortcuts in our recipes, like I’ve stated before we are not opposed to using box mixes or anything like that.
We are the type of people that as long as it tastes good, we don’t care if it’s homemade, semi-homemade or just out of the box!
Like my tagline says, it doesn’t have to be pretty, just good. And good or great is what we are going for when it comes to desserts.
But I think that is most people, as long as they love what it tastes like they don’t care what it looks like!
HOW TO MAKE LEMON POPPY SEED COFFEE CAKE, STEP BY STEP:
- In a large bowl, whisk together muffin mix with 1 egg and ½ cup of milk until just combined and pour batter into a prepared baking dish. (I used a parchment paper lined 9 x 9 pan).
- In a small bowl, combine sugar, butter and flour until crumbly. (Feel free to use your hands for this part). Then sprinkle the mixture evenly over the batter.
- Place the pan in the oven and bake at 425 degrees F. for approximately 25 minutes. Remove and let cool before slicing.
OMG how can you get any more more simple than that, and that topping really up’s the anti on this recipe for real!
Doesn’t this just make you want to dig in and eat them all? Because it does to me, I just kinda like to eat all of them.
I know I shouldn’t but it’s hard to resists, I know some of you feel me on that one for sure.
HOW TO STORE:
When you slice coffee cake, the sides begin to lose moisture so the best way to store this is in an airtight container or ziptop bag to retain that moisture.
You can keep this at room temperature for 4-5 days, if you place it in the refrigerator it should last a few days longer.
This Lemon Poppy Seed Coffee Cake also freezes well, if you aren’t planning on serving right away, let cool completely then wrap in tinfoil or plastic wrap and place in the freezer.
If you are eating right away then you will have sliced pieces, what we like to do is wrap each individual piece in tinfoil or plastic wrap and place in a ziptop bag, this should last 2-3 months.
We like to make a few batches at a time and freeze one and let it come to room temp and eat later.
If you are not a fan of lemon poppy seed, this recipe should work with any other muffin mix as well, so test the waters and see what works best for you!
We have tried others and they have turned out perfectly, so it has become one of our go-to breakfast recipes that we can’t get enough of.
We like to switch it out seasonally, but like I said I like to eat lemon desserts all year long so this get’s made the most often.
TIPS AND TRICKS:
- You can easily double this recipe to fit a 9″x13″ baking dish.
- You can easily freeze this recipe, just look at my tips above.
- You can use any muffin mix you like for this recipe.
- You can add some lemon zest to the topping if you want a little more kick of the lemon flavor.
- We really recommend parchment paper to line your baking pan, this ensures that each slice will come out easily.
If you are looking for the perfect breakfast or dessert recipe then you have to make this Lemon Poppy Seed Coffee Cake!
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If you’ve tried this LEMON POPPY SEED COFFEE CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Lemon Poppy Seed Coffee Cake
Ingredients
- 1 7 oz package of Lemon Poppy Seed Muffin Mix (we use Martha White)
- 1 egg
- 1/2 cup milk
- 3 Tbs sugar
- 3 Tbs butter softened
- 1/3 cup flour
Instructions
- n a large bowl, whisk together muffin mix with 1 egg and ½ cup of milk until just combined.
- Pour batter into a prepared baking dish. (I used a parchment paper lined 9 x 9 pan).
- In a small bowl, combine sugar, butter and flour until crumbly. (Feel free to use your hands for this part).
- Sprinkle the mixture evenly over the batter.
- Place the pan in the oven and bake for approximately 25 minutes. Remove and let cool before slicing.
Notes
- You can easily double this recipe to fit a 9"x13" baking dish.
- You can easily freeze this recipe, just look at my tips above.
- You can use any muffin mix you like for this recipe.
- You can add some lemon zest to the topping if you want a little more kick of the lemon flavor.
- We really recommend parchment paper to line your baking pan, this ensures that each slice will come out easily.
Nutrition
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