Description
This Lemon Cream Cheese Coffee Cake is a delightful blend of moist cake layers with a tart lemon flavor, creamy cheesecake filling, and a sweet crumb topping. Perfect for breakfast, brunch, or an afternoon treat, this cake combines tangy lemon zest and juice with smooth cream cheese, all baked to golden perfection.
Ingredients
Scale
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan to prevent sticking during baking.
- 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 this mixture aside.
- Make the Crumb Topping: In a small bowl, mix the flour and sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.
- Make the Cake Batter – Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Make the Cake Batter – Wet Ingredients: In another bowl, whisk together the vegetable oil, sugar, egg, Greek yogurt, fresh lemon zest, and lemon juice until smooth and well combined.
- Combine Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined without overmixing.
- Layer the Cake: Pour half of the cake batter into the prepared cake pan and spread it evenly to form the base layer.
- Add Cream Cheese Filling: Spoon and spread the cream cheese mixture evenly over the batter layer.
- Top with Remaining Batter: Pour the remaining cake batter over the cream cheese layer and spread it gently to cover.
- Add Crumb Topping: Sprinkle the prepared crumb topping evenly over the top of the cake batter.
- Bake: Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Serve and enjoy your lemon cream cheese coffee cake!
Notes
- Use fresh lemon zest and juice for the best brightness and flavor in the cake.
- Make sure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
- Do not overmix the batter to keep the cake tender and light.
- A toothpick test is essential to ensure the cake is fully baked without being dry.
- Letting the cake cool completely before slicing helps maintain clean slices and better texture.
- This cake is perfect for serving with coffee or tea during brunch or as a dessert.
