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Add an interesting flavor and texture to a breakfast, brunch or midday snack with this Lemon Poppy Seed Coffee Cake Recipe. It is scrumptious toasted and served with cream cheese.

Coffee Cake Recipe

Ingredients:
3/4 cup Milk
3 tablespoons Butter
1 Egg, room temperature
1/3 cup Sugar
1 teaspoon Salt
3 cups Bread Flour
2 tablespoons lemon rind, grated
2 tablespoons poppy seeds
1 packet (2-1/4 teaspoons) active dry yeast

Icing:
1 cup powdered sugar
2 to 3 tablespoons lemon juice
1 teaspoon lemon rind, grated

Makes: 1 Coffee Cake

Bread Machine Method

Have all ingredients at room temperature and place in bread pan in order listed. Select BASIC setting. Cool on rack. Combine icing ingredients. Frost cooled bread with drizzle of icing.

OR

To create a dramatic presentation, select DOUGH setting. When machine beeps to indicate cycle is finished, remove dough from pan and continue with Shaping, Rising and Baking directions below.

Traditional Method

Combine yeast, 1-1/2 cups flour, sugar, salt, lemon rinds, and poppy seeds. Heat milk and butter to 120º-130ºF. Add to flour mixture; blend on low speed. Add egg; beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover, let rise until dough tests ripe, about 40 minutes.

Shaping, Rising and Baking

Turn dough onto lightly floured surface; punch down to remove air bubbles. Cover; let dough relax for 10 minutes. Form dough into a 20-inch long rope. Lay rope in a greased 10-cup Bundt or Kugelhoff pan. Pinch ends into each other. Pat dough to even thickness. Cover and let rise in warm place until indentation remains after lightly touching, approximately 1 hour. Bake in preheated 350°F oven for 35 to 45 minutes or until golden brown. Remove from pan; cool on rack. Combine icing ingredients; drizzle over top.

Source: Courtesy © 2009 Red Star Yeast. All Rights Reserved.