Description
This Lemon Cream Cheese Coffee Cake features a tender, moist crumb with a tangy cream cheese filling and a buttery crumb topping. Bursting with fresh lemon zest and juice, this delightful cake is perfect for breakfast, brunch, or an afternoon treat alongside your favorite cup of coffee or tea.
Ingredients
Scale
Cream Cheese Filling
- 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 Batter
- 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) and grease a 9-inch round cake pan or springform pan to prevent sticking.
- Make the Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese, sugar, egg, and lemon juice until smooth and well combined. Set aside this tangy filling.
- Prepare the Crumb Topping: In a small bowl, combine the flour and sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set this crumb topping aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution.
- Mix Wet Ingredients: In another bowl, whisk together the vegetable oil, sugar, egg, Greek yogurt, lemon zest, and lemon juice until smooth and well blended.
- Combine Batter: Gradually add the wet ingredients to the dry ingredients and stir gently until just combined, being careful not to overmix.
- Assemble Layer One: Pour half of the cake batter into the prepared cake pan and spread it evenly to form the base layer.
- Add Cream Cheese Layer: Spread the cream cheese mixture evenly over the first batter layer to create a creamy middle.
- Assemble Layer Two: Pour the remaining cake batter over the cream cheese layer and spread it gently to cover completely.
- Add Crumb Topping: Sprinkle the prepared crumb topping evenly over the top of the cake for a crunchy finish.
- Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
- Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely to set the layers perfectly.
- Serve: Slice the cake and serve as a delicious treat alongside coffee or tea.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Use fresh lemon zest and juice for the best citrus flavor in the cake.
- Do not overmix the batter to keep the cake tender and light.
- Allow the cake to cool completely before slicing to maintain clean layers.
- This coffee cake can be stored in an airtight container in the refrigerator for up to 3 days.
