Two in the Kitchen

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Lemon Cream Cheese Coffee Cake

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Lemon Cream Cheese Coffee Cake

Ingredients

    For the Cream Cheese filling
  • 8 oz. of cream cheese (softened)
  • 1/4 c. sugar
  • 1 egg
  • 1 1/2 t. lemon juice
    • For the Cake
  • 1 1/2 c. flour
  • 3/4 c. sugar
  • 1/2 t. baking powder
  • 1/4 t. baking soda
  • 1/4 t. salt
  • 4 TB. unsalted butter
  • 1 egg
  • 1/2 c. buttermilk
  • 1 TB lemon zest
  • 1 TB lemon juice
    • For the crumb topping
  • 1/2 c. flour
  • 1/4 c. sugar
  • 2 TB butter
  • 1/2 TB lemon zest
  • 1 TB lemon juice
    • For the drizzle
  • 1/3 c. powdered sugar
  • 1 1/2 TB. lemon juice

Instructions

  1. Preheat oven to 350 degrees
  2. Make cream cheese filling by placing all filling ingredients in a medium mixing bowl and mix until well incorporated. Put aside.
  3. Spray an 8x8 pan, or the likes (I used an 11x7 ceramic dish) with baking spray.
  4. Make the cake by placing flour, sugar, baking powder, baking soda and salt in a large bowl and stir together until incorporated. Cut in the butter with a pastry blender until incorporated and the mixture is "crumb-y".
  5. In a small bowl, whisk egg, buttermilk, lemon zest and juice. Pour liquid ingredients into dry ingredients and use a large wooden spoon to stir the mixture just until combined. (Mixture will be a bit lumpy)
  6. Using the large wooden spoon, spread half the cake mixture on the bottom of the sprayed pan. Then spread the cream cheese filling evenly on top of that. Finally, drop the remaining cake mixture on top of the cream cheese layer and spread it evenly across the top.
  7. Make the crumb topping by placing all ingredients in a medium bowl and , using a fork cut the butter into the ingredients until crumbs are formed. Sprinkle the crumb topping evenly over the top of the cake.
  8. Bake cake for 40-45 minutes, until a tooth pick inserted in the center comes out clean. Halfway through, you may want to cover it with foil so the crumb topping does not burn.
  9. Allow the cake to cool for 15 minutes or so and then make the drizzle by placing powdered sugar and lemon juice in a small bowl and mixing it up with a spoon. Drizzle over the top and serve.
  10. Makes 12 servings.
    11. Cake portion of the recipe adapted from: Heather Homemade
https://two-in-the-kitchen.com/lemon-cream-cheese-coffee-cake/

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  4. Hmmmm, sounds perfect! Pinning to try later this spring when we start entertaining friends at the beach house often, it will be a great morning treat, thanks!

    Reply

    • “Not a cream cheese person”……that just does not compute with me! 😉 Maybe these will convert you! 🙂 Have a great weekend.

      Reply

  10. Hehe, I am dreaming of tropical weather too since it’s been really cold where we are with some snow. I am a big fan of lemon and citrus desserts and this coffee cake looks incredible Renee! Love how moist this cake looks and the thick crumb coating is calling my name 🙂

    Reply

    • The cake is quite moist with the cream cheese layer running through it and I made the crumb topping X-tra thick for X-tra yumminess!! Let’s just keep dreaming of tropical locales Kelly, maybe it will come true!! ;). -unlikely around here though because the forecast in Chicagoland is -18 for the next two days. Brrrrrrrr…….

      Reply

    • Thank you Layla and yes, the lemon definitely brightens up a regular cream cheese cake!! -I also love a thick crumb topping! 😉

      Reply

  12. So excited, I just realized I have everything I need to make these!!! Making them tonight for my daughter and I to have along with our tea while watching the season premiere of Downton Abby!! Thanks!

    Reply

    • Oh MY GOSH!!! I can’t WAIT for Downton tonight!!! I am giddy all day today for this premiere!!! The Lemon Cake will compliment your tea perfectly m’lady!!! I made an English Chocolate Biscuit Cake for tonight! -it was Prince William’s groom’s cake ya know! Have fun watching Downton tonight!!!

      Reply

      • So excited!! It seems like its been forever! The Chocolate Biscuit Cake sounds Delish! I would like to serve the Lemon Cake warm, is that ok, or will it be better cooled?

        Reply

        • You know what, When I made it the other day, I cut into it pretty early, so while it was still quite warm. And then I also had a piece the next day. When it’s hot or warm, it is definitely mushier because it hasn’t all had a chance to settle yet, but I am ok with a mushy texture. The next day it tasted more like “cake”, probably the way it “Should” taste. I would definitely let it rest for a while though and not eat it while it’s piping hot or the cream cheese portion will ooze out and make a mess. Warm, I think you will be fine…..Hot, I think you will have a mess on your hands. Have a great night….-only a few hours to go!! 😉

          Reply

  16. This coffee cake looks incredible! My husband’s a lemon dessert lover and I’m crazy for all things crumb topping, so this is right up our alley. Your photo is gorgeous… I love that plate! Pinning stat.

    Reply

    • That just made me laugh out loud!! I am with you Zainab! I need more lemony sunshine in my life right now because this sub zero weather is just not working for me!!

      Reply

  23. Cream cheese coffee cake – that alone sounds amazing, but adding lemon is a divine idea. My mouth is already watering! I know what I’ll be baking next.

    Reply

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