Lemon Poppy Seed Coffee Cake with Almond Crumb Topping

3 Sep

This is one of those days I promised you would happen…one of the days where I’m reminiscing yet again about summer vacation and hot weather, and sunshine; beaches, good food, and how I want none of those things to fade away with the end of the season!  I may be back at work, and school, and piling on more and more responsibilities, activities, and overflowing my to-do list (which I can’t complain about at all because I’m actually loving every one of those things!), but Labor Day weekend has been a nice little throw-back to summer freedom.

The day I left Los Angeles (my LAST day before re-entering reality, *TEAR!*), I went on a major citrus fruit harvesting spree in attempts to fill the trunk of my car with at least something that would bring me back to my days of lemonade sipping & lounging even just for a moment.  Bright lemons and tangy grapefruit are pretty much my favorite citrus fruits of all time, so it’s lucky for me that’s what I had access to.  The more the merrier, and I’ve been putting them to good use!

I Love Lemons! XOXO

 A sh*t load…I mean shirt load of lemons! hehe

 Lemon Poppyseed Coffee Cake


* 1/4 cup butter or margarine

* 3/4 cup granulated sugar

* 1/4 cup any type of milk you like

* 1/2 cup fresh squeezed lemon juice (about 2-3 lemons)

* 1 egg

* 1 tsp vanilla extract

* 2 cups all-purpose flour

* 2 1/2 tsp baking powder

* 3/4 tsp salt

* 1 tsp poppy seeds

* lemon pulp from 2-3 lemons

* zest from 2-3 lemons


Preheat oven to 375* F.  Grease or line an 8×8″ pan.

Sift together the flour, baking powder, and salt in a bowl; set aside.

Cream together the butter and sugar until light and fluffy.  Mix in the egg, milk, vanilla, lemon juice, and pulp until combined.

Add in lemon zest and poppy seeds, and mix until evenly distributed.

Scoop batter into prepared pan.  Sprinkle on crumb topping (see below for recipe), and bake 45-50 minutes, until a toothpick inserted in the center comes out clean and the topping is golden brown.

Almond Crumb Topping


* 1/2 cup butter or margarine

* 3/4 cup granulated sugar

* 2/3 cup all-purpose flour

1/2 cup almonds, diced or food processed


Dice/chop almonds and set aside.

Combine the butter, flour, and sugar in a bowl, and turn to crumble with a fork or pastry cutter (or your hands!).

Add in the almonds.  Sprinkle on top of the coffee cake batter.

Almond crumb topping comes together like a dream.  Sprinkled on top for a crunchy sweet treat – perfection

 Prettiest breakfast ever!

Pillowy poppy seed-flecked lemon crumb

Smile more.  Hug often. Laugh hard.

Use lemons.  Make coffee cake.  Be in Love.

Happy Labor Day, fellow citrus lovers! <3

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One Response to “Lemon Poppy Seed Coffee Cake with Almond Crumb Topping”

  1. Sea Dub September 4, 2012 at 1:55 am #

    Looks mighty tasty!

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