Lemon Cream Cheese Coffee Cake
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I love to see signs of spring as winter begins to say goodbye. The colors begin to pop up from the bulbs planted in the ground like tulips, daffodils, and hyacinth. Why not celebrate with this bright and sunny Lemon Cream Cheese Coffee Cake!
I can feel the earth waking up from its winter slumber. Feeling the warmth of the bright sun beaming on my face is something I look forward to. That is one of the reasons I love living in Utah. I love being able to experience all of the seasons, no matter how short or long they may be. Winter is a must for me in order to fully appreciate spring when it comes.
Also, I love to see the change in what I make in the kitchen at this time of year. I love to add a nice pop of flavor to my recipes. One of my favorite ways to do this is with lemon, like in the lemon cream cheese coffee cake. That recipe is what I’m going to share with you today.
Ingredients for Lemon Cream Cheese Coffee Cake
- CREAM CHEESE
- SUGAR
- FRESH LEMON JUICE
- LARGE EGG
- LEMON ZEST
- BUTTER
- SOUR CREAM
- ALL-PURPOSE FLOUR
- BAKING POWDER
- BAKING SODA
- SALT
- PPOWDERED SUGAR
I love lemon!
Lemon is definitely a flavor that I enjoy so much at this time of year. I usually have an entire week full of lemon recipes planned to share with you. Lemon week is in the works to be coming very soon, but I just had to share one lemon recipe with you now!
The beautiful yellow color of lemons makes me smile. It makes me think of sunshine! If sunshine had a flavor, I really think it would be lemon. I love the flavor that you can get with lemon as an ingredient.
It’s bright citrusy lemon flavor helps wake up your tastebuds! Plus, the smell is absolutely refreshing. That is why so many soaps and cleaners are lemon scented! Don’t you just feel fresh and clean when you smell lemon.
Today, the recipe is perfect to serve for a Spring breakfast or brunch, or even at a Bridal or Baby shower! I make this in conjunction with Kraft. This coffee cake has lemon located in every single layer. Firstly, you can find lemon juice and zest in the cake itself. Next, is the filling. There is a nice cream cheese layer there sandwiched in between the cake. It’s like a cheesecake layer. It also has lemon juice and zest in there.
Thirdly, it all gets a sprinkling of a sugary streusel topping. It adds a nice little crunch to the top of the coffee cake and guess what? There is lemon zest in there too. Lastly, there is still one more layer of lemon to finish off this beautiful lemony coffee cake. It gets a drizzling with icing made of lemon juice and powdered sugar.
Instructions for Lemon Coffee Cake
Prepare the Baking Dish: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking pan with non-stick cooking spray. Set the dish aside—it’s ready to hold all the layers of this delicious creation.
Make the Cream Cheese Filling: In a medium mixing bowl, beat the cream cheese and sugar together until the mixture is smooth and creamy. Add the egg and lemon juice, then continue beating until fully combined. Fold in the lemon zest for an extra burst of citrus flavor. Once smooth, set the filling aside for later.
Prepare the Cake Batter: In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and lemon juice until evenly blended. Gradually add the flour, baking powder, baking soda, and salt, stirring until the dry ingredients are just incorporated—be careful not to overmix. Fold in the lemon zest for a bright, citrusy touch.
Layer the Cake Batter and Filling: Pour and spread half of the cake batter evenly into the prepared pan to create the base layer. Use a spoon and drop spoonfuls of the prepared cream cheese mixture over the batter, then carefully spread it out into an even layer. Next, drop spoonfuls of the remaining batter over the filling and gently spread it to cover.
Create the Marble Effect: Use a knife to cut through the layers a few times, creating a marbled effect that blends the filling and batter beautifully.
Prepare the Crumble Topping: In a small bowl, blend all the topping ingredients together using a pastry blender or fork until they resemble coarse crumbs. Sprinkle the crumb mixture evenly over the top of the cake batter for a buttery, textured finish.
Bake the Cake: Place the dish in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden, and the aroma will be irresistible!
Cool and Glaze: Let the cake cool completely in the baking dish before adding the glaze. To make the glaze, whisk the glaze ingredients together in a small bowl and drizzle generously over the cooled cake.
Frequently Asked Questions
Can I make this recipe without a stand mixer?
Definitely! You can use a hand mixer or even mix by hand with a whisk and spatula. Just make sure to cream the butter and sugar thoroughly for the batter and mix until smooth.
Can I substitute the lemon juice and zest?
If you don’t have fresh lemons, you can use bottled lemon juice, but fresh juice and zest deliver the best flavor. For a different twist, you can substitute orange juice and zest for a citrus variation.
How do I prevent the filling from sinking to the bottom?
Be sure to evenly layer the batter and filling, spreading the batter as smoothly as possible. Dropping spoonfuls of the filling rather than pouring it ensures it remains distributed in the middle of the cake.
Can I make the crumb topping without a pastry blender?
Yes! You can use a fork or even your fingers to blend the topping ingredients until they resemble coarse crumbs. Just be careful not to overmix.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored covered at room temperature or in the refrigerator. Drizzle the glaze just before serving for the freshest look.
How do I know when the cake is done?
The cake is ready when a toothpick inserted into the center comes out clean and the top is lightly golden. Be careful not to overbake, as it can dry out the cake.
Can I freeze this coffee cake?
Yes, this cake freezes well! Let it cool completely, then wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw at room temperature and add the glaze before serving.
What if I don’t have sour cream?
You can substitute sour cream with plain yogurt or Greek yogurt for similar moisture and tang. Avoid flavored yogurts, as they may alter the taste of the cake.
What are some topping alternatives to the glaze?
If you prefer something different, try a cream cheese frosting, a simple dusting of powdered sugar, or even serve it plain with a dollop of whipped cream on the side.
FOR MORE RECIPES LIKE THIS, TRY:
Bright and Sunny Lemon Cream Cheese Coffee Cake
Real Mom Kitchen
Ingredients
For the filling:
- 16 oz Philadelphia light cream cheese, softened (two 8 oz pkgs)
- ½ cup sugar
- 1 Tbsp lemon juice
- 1 egg
- ½ Tbsp lemon zest
For the cake:
- ½ cup butter softened
- 1 cup sugar
- 4 eggs
- 1 cup light sour cream
- 1 Tbsp lemon juice
- 3 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 Tbsp lemon zest
For the streusel topping:
- ¼ cup sugar
- ¼ cup flour
- 3 Tbsp butter chilled and cubed
- ½ Tbsp lemon zest
For the glaze:
- ½ cup powdered sugar
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray and set aside.
- To prepare the filling, add the cream cheese and sugar to a medium bowl and beat together until smooth. Add in the egg and lemon juice and beat until smooth. Fold in the lemon zest and set aside.
- To prepare the cake batter, add the butter and sugar to a large bowl and cream together. Add in the eggs one at a time and blend until combined. Add in the sour cream and lemon juice and blend until combined. Add in the flour, baking powder, baking soda, and salt and stir until just combined. Then fold in the lemon zest.
- Spread half of the cake batter into the bottom of the prepared 9 x 13 dish. Then place prepared filling over the batter by dropping by the spoonful. Carefully spread the filling over the batter. Next, drop spoonful’s of the remaining cake batter over the filling and gently spread the batter out over the filling.
- With a knife, cut through the layers a few times to marble.
- To make the topping, blend all of the ingredients together with a pastry blender until it resembles coarse crumbs. Sprinkle over the top of the cake batter.
- Bake the cake at 350 degrees for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool.
- Before serving, mix the glaze ingredients together and drizzle over the cake.
