Get the Recipe:
Lemon Cream Cheese Coffee Cake
This lemon cream cheese coffee cake features bright lemon flavor, a creamy cheesecake-style filling, and a buttery crumb topping. Perfect for brunch, breakfast, or an afternoon treat.
Ingredients
For the topping:
- ½ cup (60 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- zest of 1 medium lemon, about 1 tablespoon
- 3 tablespoons (42 g) unsalted butter, cold and cut into cubes
For the filling:
- 8 ounces (226 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 large egg
- juice of 1 medium lemon, 3 to 4 tablespoons
For the cake:
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- zest of 1 medium lemon, about 1 tablespoon
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 large egg
- juice of 1 medium lemon, 3 to 4 tablespoons
- ¾ cup (180 ml) milk
Recommended Products
Instructions
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.
Refrigerating the crumb mixture while you prepare the rest of the cake keeps the butter cold so the topping bakes up with a better crumb texture.
To make the filling:
- 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 while you make the cake.
To make the cake:
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan.
- 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.
To assemble and bake:
- Transfer about half of the cake batter to the prepared pan, and spread evenly.
- Top with the filling mixture, and spread it almost to the edges of the pan, leaving a small border around the sides. This helps keep the filling from touching the pan and prevents it from sticking or overbaking.
- 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 the edges are golden and a tester inserted into the cake portion comes out clean or with a few moist crumbs. Cool in the pan on a wire rack before serving.
Dropping spoonfuls of batter over the cream cheese filling makes it easier to spread without disturbing the filling layer.
Video
Notes
- Fresh lemons will give the cake the best flavor.
- Spread the cream cheese filling almost to the edges of the pan, leaving a small border so it doesn’t touch the sides of the pan.
- Instead of spreading the cream cheese filling in a full layer, you can dollop it over the batter and lightly swirl it with a knife before adding the crumb topping.
- Dollop the remaining batter over the filling before spreading to make it easier to cover the cream cheese layer.
- Because of the cream cheese layer, the center may look slightly soft when warm but will set as the cake cools.
- Store the cooled cake tightly covered in the refrigerator for up to 5 days. Bring to room temperature or warm briefly before serving.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
