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Lemon Poppyseed Muffin Cake

2022-02-20 - Written by: Emily J. Wilson

Lemon Poppyseed Muffin Cake

Lemon Poppyseed Muffin Cake

Moist lemon-infused muffins topped with a crunchy poppyseed streusel, baked into a beautiful cake form.

Lemon Poppyseed Muffin Cake

Ingredients

For the cake:

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon grated lemon zest

For the streusel:

  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1 tablespoon poppy seeds

Instructions

  1. Preheat your oven to 350°F (180°C). Line the bottom of a 9-inch (23cm) round cake pan with parchment paper.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with lemon juice and zest, beginning and ending with dry ingredients. Beat just until combined.
  5. Pour the batter into the prepared pan and smooth the top.

For the streusel:

  1. In a small bowl, combine sugar, flour, and cold butter. Use your fingers or a pastry blender to work the mixture until it resembles coarse crumbs. Stir in poppy seeds.

Assembly

  1. Sprinkle the streusel evenly over the batter.
  2. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Note: This recipe makes one large cake, perfect for a special occasion or dinner party. You can also make individual muffins using this recipe and adjusting the baking time accordingly.