Description
This Lemon Cream Cheese Coffee Cake features a moist lemon-infused cake layered with a luscious cream cheese filling and topped with a buttery crumb topping. Perfectly balanced with fresh lemon zest and juice, it’s an ideal treat for breakfast, brunch, or a delightful dessert.
Ingredients
Scale
Cream Cheese Layer
- 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 Layer: In a medium bowl, beat together the softened cream cheese, sugar, egg, and lemon juice until smooth and well combined. Set aside for later use.
- Prepare the Crumb Topping: In a small bowl, combine the flour and sugar. Cut in the cold butter cubes using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.
- Mix Dry Ingredients for Cake: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Wet Ingredients for Cake: In another bowl, whisk together the vegetable oil, sugar, egg, plain Greek yogurt, fresh lemon zest, and fresh lemon juice until the mixture is smooth.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredient mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Layer the Cake Batter and Cream Cheese: Pour half of the cake batter into the prepared pan and spread evenly. Then carefully spread the cream cheese mixture on top of the batter layer. Pour the remaining cake batter gently over the cream cheese layer and spread evenly without mixing the layers.
- Add the Crumb Topping: Sprinkle the prepared crumb topping evenly over the top of the cake batter.
- Bake the Cake: Place the cake in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully baked.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving. Enjoy your delicious lemon cream cheese coffee cake!
Notes
- Be careful not to overmix the batter to maintain a light and tender texture.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Use fresh lemon zest and juice for the best vibrant lemon flavor.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- If refrigerated, bring to room temperature before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
