Lemon Poppyseed Coffee Cake Recipe

Preheat the oven to 350 degrees F. Grease or line with parchment paper a 8x8 inch metal pan.
In a medium bowl, combine the flour, baking soda, baking powder, salt and poppyseeds. Stir together and set aside.
In a separate large mixing bowl, combine the sugar and lemon zest. Using your hands, rub the zest into the sugar to release the oils from the zest. This will help boost the lemon flavor.
Add the eggs to the lemon sugar and beat together with an electric mixer for one minute. Add the oil, milk, Greek yogurt, vanilla extract, and lemon juice. Whisk or beat together until fully combined.
Pour the dry ingredients into the wet and stir together until just combined. Set aside and let the batter rest while you make the streusel topping.
To make the streusel topping, combine the flour, sugar, lemon zest and pinch of salt together in a medium bowl. Add in the cold butter pieces and cut into the flour mixture with a pastry cutter or fork until the butter has broken down to resemble coarse sand. Evenly sprinkle the streusel over the lemon poppyseed batter.
Bake the lemon coffee cake for 30-35 minutes, or until the batter is set and a tooth pick comes out clean when inserted into the center of the cake. Let the cake cool before enjoying.