Lemon Cream Cheese Coffee Cake is a delightful twist on classic lemon cake recipes, perfect for any occasion. This recipe combines tangy lemon with rich cream cheese for an irresistible breakfast or dessert that’s surprisingly easy to bake. You’ll love creating this bright and comforting treat for yourself and your loved ones.
Key Ingredients & Substitutions
- All-purpose flour: You can use a gluten-free all-purpose blend for a gluten-free option.
- Granulated sugar: Brown sugar can be used for a deeper molasses flavor.
- Lemons: Freshly squeezed lemon juice and zest are crucial for vibrant lemon flavor; bottled juice isn’t recommended.
- Cream cheese: Full-fat cream cheese works best for richness, but you can use reduced-fat if preferred.
- Eggs: Use large eggs for consistent results.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
For the Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup cold unsalted butter, cut into small pieces
How Much Time Will You Need?
- Total Time: 1 hour 10 minutes
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Servings: 8
- Calories per serving: 420
- Tools Needed: 9×9 inch baking pan, mixing bowls, electric mixer
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×9 inch baking pan to prevent sticking. This ensures your lemon cream cheese coffee cake bakes evenly.
2. Make the Crumb Topping
In a small bowl, combine flour and sugar for the topping. Cut in the cold butter with a pastry blender or your fingertips until crumbly. Set this aside for later.
3. Combine Dry Cake Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, and salt for the cake. This evenly distributes the leavening agents, making your lemon cake recipes light and airy.
4. Mix Wet Cake Ingredients
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk, vanilla extract, and lemon zest. Ensure everything is well combined for a smooth batter.
5. Combine Cake Batter
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake. You now have a foundational lemon cake batter ready for the next step.
6. Prepare the Cream Cheese Filling
In a clean bowl, beat the softened cream cheese with sugar, egg yolk, and fresh lemon juice until smooth. This creamy, tangy filling is the star of this lemon cream cheese coffee cake.
7. Assemble the Coffee Cake
Pour half of the cake batter into your prepared baking pan and spread it evenly. Spoon dollops of the cream cheese filling over the batter, then carefully spread the remaining cake batter on top. Finish by sprinkling the crumb topping generously over the cake.
8. Bake Your Coffee Cake
Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool slightly in the pan before slicing and serving. Enjoy your homemade lemon cream cheese coffee cake!
Variation Ideas
- Berry Burst: Add ½ cup of fresh blueberries or raspberries to the cake batter for a fruity addition.
- Glaze It: Drizzle a simple lemon glaze (powdered sugar and lemon juice) over the cooled cake for extra sweetness and tartness.
- Nutty Topping: Mix chopped pecans or walnuts into the crumb topping for added texture and flavor.
Storage Instructions
Store leftover lemon cream cheese coffee cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can gently warm individual slices in the microwave for a few seconds before serving to restore their freshness.
Frequently Asked Questions (FAQ)
Q: Can I use bottled lemon juice?
A: Freshly squeezed lemon juice provides the best flavor for this lemon cream cheese coffee cake.
Q: Why is my cake dry?
A: Overmixing the batter or overbaking can lead to a dry cake. Make sure to mix until just combined and check for doneness at the lower end of the baking time.
Q: Can I freeze this coffee cake?
A: Yes, you can freeze cooled slices in an airtight container for up to 1 month. Thaw at room temperature or gently warm.
Q: My crumb topping isn’t crumbly, what went wrong?
A: Ensure your butter for the crumb topping is very cold and cut into small pieces. This helps create distinct crumbs rather than a paste.
Q: Can I make this in a different size pan?
A: You can use a 9-inch round springform pan. Adjust baking time as needed; check for doneness as described in the recipe.
Q: What makes this different from other lemon cake recipes?
A: The addition of a rich, tangy cream cheese layer and a sweet crumb topping sets this apart from a standard lemon cake.