Lemon Poppy Seed coffee cake
Lemon Poppy Seed Coffee Cake from BAKE from scratch Makes 1 (9-inch) cake Ingredients 1½ cups (300 grams) granulated sugar ¾ cup (170 grams) unsalted butter, melted 3 large eggs (150 grams) 1½ tablespoons (7.5 grams) packed lemon zest 3 tablespoons (45 grams) fresh lemon juice 1½ teaspoons (9 grams) vanilla bean paste 2¼ cups (281 grams) all-purpose flour 1½ tablespoons (14 grams) poppy seeds 2 teaspoons (10 grams) baking powder ¾ teaspoon (2.25 grams) kosher salt ¼ teaspoon (1.25 grams) baking soda 1 cup (240 grams) whole buttermilk Lemon Poppy Seed Streusel (recipe follows) Buttermilk Glaze (recipe follows) Instructions Preheat oven to 325°F (170°C). Spray a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper. In a large bowl, whisk together sugar and melted butter; add eggs, lemon zest and juice, and vanilla bean paste, whisking to combine. In a medium bowl, whisk together flour, poppy seeds, baking powder, salt, and baking soda. Add flour