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Lemon Cream Cheese Coffee Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 83 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Lemon Cream Cheese Coffee Cake is a delightful combination of tangy lemon flavor and creamy cheesecake layered between moist, tender cake with a buttery crumb topping. Perfect for breakfast, brunch, or an afternoon treat with coffee, this cake features layers of luscious cream cheese, zesty lemon, and a soft crumb that melts in your mouth.

Ingredients

Cream Cheese Layer

  • 8 oz cream cheese, softened
  • ¼ cup sugar
  • 1 large egg
  • 1 ½ teaspoon lemon juice

Crumb Topping

  • ½ cup all-purpose flour
  • ¼ cup sugar
  • 2 tablespoons butter, cold and cut into small cubes

Cake Layer

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup vegetable oil
  • ¾ cup sugar
  • 1 large egg
  • ½ cup plain Greek yogurt
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan to prevent sticking.
  2. Make the Cream Cheese Layer: In a medium bowl, beat together the softened cream cheese, sugar, egg, and lemon juice until smooth and well combined. Set aside for layering later.
  3. Prepare the Crumb Topping: In a small bowl, mix the flour and sugar. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside for sprinkling on top.
  4. Mix Dry Ingredients for Cake: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine and aerate.
  5. Combine Wet Ingredients for Cake: In a separate bowl, whisk together the vegetable oil, sugar, egg, Greek yogurt, lemon zest, and lemon juice until smooth and fully incorporated.
  6. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
  7. Assemble the Cake: Pour half of the cake batter into the prepared pan, spreading evenly. Carefully spread the cream cheese mixture over this batter, then pour the remaining cake batter over the cream cheese layer, spreading gently to cover.
  8. Add Crumb Topping: Sprinkle the crumb topping evenly over the top of the cake for a buttery crunchy texture.
  9. Bake the Cake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the crumb topping is golden.
  10. Cool and Serve: Let the cake cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Make sure the cream cheese is softened for easy mixing and a smooth layer.
  • Do not overmix the cake batter to avoid a dense texture.
  • Use fresh lemon zest and juice for the best lemon flavor.
  • Allow the cake to cool fully before cutting to help layers set nicely.
  • This cake can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/lemon-cream-cheese-coffee-cake-recipe/