This sweet, tart Lemon Cream Cheese Coffee Cake is a must-make for lemon lovers!
Lemon cream cheese coffee cake
- Prep: 25 Minutes
- Cook: 35 Minutes
- Serves: 12 - 16
TO MAKE THE TOPPING:
Combine the flour, sugar, and lemon zest. Add the butter and mix with a fork or your fingers until the mixture forms crumbs.
- Refrigerate the topping while you make the rest of the cake.
TO MAKE THE FILLING:
- Preheat the oven to 350°F. Grease an 8-inch square baking pan.
- Using an electric mixer on medium speed, beat the cream cheese and sugar until thoroughly combined. Mix in the egg and lemon juice. Set aside.
TO MAKE THE CAKE:
- Whisk together the flour, baking powder, salt, and lemon zest. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and lemon juice, and mix well.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
- Transfer about half of the cake batter to the prepared pan, and spread evenly.
- Top with the filling mixture, and carefully spread it to cover almost to the edges.
- Dollop the remaining cake batter on top of the filling. Gently spread the batter to cover the filling.
- Sprinkle the topping mixture evenly over the top of the cake.
- Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean. Cool in the pan on a wire rack before serving.
NOTES:
For efficiency’s sake, I recommend zesting and juicing both lemons before you start making the cake.
Credits to the Source
Ingredients
FOR THE TOPPING:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- zest of 1 medium lemon
- 3 tablespoons Pepe Saya unsalted butter, cold and cut into cubes
FOR THE FILLING:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large free range egg
- juice of 1 medium lemon
FOR THE CAKE:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- zest of 1 medium lemon
- 1/2 cup Pepe Saya unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large free range egg
- juice of 1 medium lemon
- 3/4 cup organic milk