If you are searching for a delightful treat that perfectly balances bright citrus flavors with luscious creamy textures, look no further than this Lemon Coffee Cake with Cream Cheese Filling Recipe. It’s a show-stopper that combines tender, moist cake layers infused with fresh lemon zest and juice, wrapped around a dreamy, smooth cream cheese filling. Every bite offers a harmonious blend of sweet, tangy, and buttery flavors, making this cake an irresistible addition to your baking repertoire. Whether for a cozy morning brunch or a special afternoon coffee break, this cake is bound to become a beloved favorite.
Ingredients You’ll Need
The beauty of this Lemon Coffee Cake with Cream Cheese Filling Recipe lies in its simple, straightforward ingredients, each chosen to create an impeccable balance of flavor and texture. From the tartness of fresh lemon juice to the rich creaminess of softened cheese and the perfect hint of vanilla, every element plays a crucial role.
- All-purpose flour: The backbone of the cake, providing structure and a tender crumb.
- Brown sugar: Adds a deep caramel sweetness that complements the lemon zest brilliantly.
- Granulated sugar: Sweetens the cake and cream cheese filling evenly without overpowering.
- Unsalted butter: Melted and softened, it enriches the batter with a smooth, velvety texture.
- Cream cheese (softened): The star of the filling with its tangy, smooth creaminess that brings everything together.
- Freshly squeezed lemon juice: Infuses the cake and filling with a zesty brightness that refreshes the palate.
- Baking powder and baking soda: These leavening agents ensure your cake rises beautifully while staying light.
- Salt: Enhances all the flavors, balancing sweetness and tartness.
- Eggs: Provide richness and help bind the batter for a moist, cohesive cake.
- Vanilla extract: Adds warm, fragrant notes that complement the citrus elegantly.
- Lemon zest: Packs an intense lemon flavor without extra liquid, lifting the cake’s aroma and taste.
- Sour cream: Keeps the cake tender and moist while adding a subtle tang.
- Powdered sugar: For a delicate finishing dusting that adds just a hint of sweetness and charm.
How to Make Lemon Coffee Cake with Cream Cheese Filling Recipe
Step 1: Prepare the Cream Cheese Filling
Begin by softening the cream cheese to room temperature so it blends smoothly. Beat it alongside 1/2 cup granulated sugar, 2 tablespoons freshly squeezed lemon juice, and 1/3 cup all-purpose flour until silky and well combined. This luscious filling will add a delicate tang and creamy surprise in every bite, so take your time to achieve a perfectly smooth consistency.
Step 2: Make the Lemon Cake Batter
In a large bowl, whisk together 2 1/2 cups all-purpose flour, baking powder, baking soda, and salt. In another bowl, cream 1/2 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy. Add 3 eggs one at a time, beating well after each addition, followed by 2 teaspoons vanilla extract, 3 tablespoons fresh lemon zest, and 1/3 cup freshly squeezed lemon juice. Alternate adding the dry ingredients and 2/3 cup sour cream to the butter mixture, starting and ending with the dry ingredients. This creates a balanced, moist batter bursting with bright citrus notes.
Step 3: Assemble and Bake the Cake
Preheat your oven to 350°F (175°C) and grease a bundt pan or a 9×13-inch baking dish. Spread half of the lemon cake batter into the prepared pan. Carefully spoon the cream cheese filling over the batter layer, then top with the remaining cake batter, smoothing the surface. Bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The oven’s gentle heat will create a beautiful rise while keeping the cream cheese center luscious and slightly gooey.
Step 4: Cool and Finish
Allow the cake to cool completely in the pan before removing it. This step is vital to ensure the cream cheese filling stays intact and the cake slices beautifully. Once cooled, dust the top generously with powdered sugar for an elegant, sweet finishing touch that invites you in.
How to Serve Lemon Coffee Cake with Cream Cheese Filling Recipe
Garnishes
For a stunning presentation, consider topping the cake with thin lemon slices or candied lemon zest. Fresh mint leaves add a splash of color and a hint of herbal brightness that pairs wonderfully with the citrus flavors.
Side Dishes
This cake pairs wonderfully with a hot cup of freshly brewed coffee or a light herbal tea like chamomile or green tea. A dollop of whipped cream on the side elevates the richness, making every bite feel like a small celebration.
Creative Ways to Present
Try serving individual portions in pretty ramekins or mini bundt pans for personal flair. Layer the cake with extra cream cheese filling and fresh berries to transform it into an elegant trifle for special occasions. This Lemon Coffee Cake with Cream Cheese Filling Recipe invites creativity, so have fun with your plating!
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. For best freshness, keep it in the fridge, where it will last up to five days without losing its tender crumb.
Freezing
This cake freezes beautifully. Wrap individual slices in plastic wrap and then aluminum foil to prevent freezer burn. Store in an airtight container in the freezer for up to 3 months. Thaw slices overnight in the fridge before reheating.
Reheating
Gently warm slices in a microwave for 15-20 seconds or in a low oven (300°F or 150°C) wrapped in foil until just warmed through. Avoid overheating to keep the cream cheese filling smooth and luscious.
FAQs
Can I use store-bought lemon juice for this recipe?
While fresh lemon juice is preferred for its vibrant flavor, you can use store-bought lemon juice in a pinch. Just be sure to choose one without added preservatives or sugars to maintain the cake’s fresh taste.
Is this cake suitable for freezing after baking?
Absolutely! The Lemon Coffee Cake with Cream Cheese Filling Recipe freezes well. Just make sure it is completely cooled before wrapping tightly to preserve texture and flavor.
Can I substitute sour cream with Greek yogurt?
Yes, plain Greek yogurt is a great substitute that maintains moisture and adds a subtle tang similar to sour cream. Use the same amount for best results.
How can I prevent the cream cheese filling from leaking?
Make sure your cream cheese filling is thick by adding a little flour and beating it well. Also, layer the batter gently over the filling to avoid mixing, and cool the cake completely before slicing.
Is this cake very sweet?
The sweetness is balanced by the tartness of lemon juice and zest, creating a refreshing and mildly sweet flavor profile that is satisfying without being overpowering.
Final Thoughts
This Lemon Coffee Cake with Cream Cheese Filling Recipe is a shining example of how simple ingredients can come together to create something truly special. It’s a perfect recipe to brighten your kitchen and bring smiles to your loved ones. Give it a try and watch it become your go-to dessert for any occasion!
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Lemon Coffee Cake with Cream Cheese Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Coffee Cake with Cream Cheese Filling is a delightful treat combining the tangy brightness of lemon with a rich, creamy filling. Its soft, moist texture and zesty flavors make it perfect for breakfast, brunch, or a sweet afternoon snack. The cake layers are tender with a hint of citrus, complemented by a luscious cream cheese filling and topped with a dusting of powdered sugar for an elegant finish.
Ingredients
Cream Cheese Filling
- 8 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 2 tablespoons freshly squeezed lemon juice
Cake Batter
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick, softened)
- 1 1/2 cups granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3 tablespoons fresh lemon zest
- 1/3 cup freshly squeezed lemon juice
- 2/3 cup sour cream
Additional Ingredients
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter (melted)
- powdered sugar (for dusting)
Instructions
- Prepare Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with 1/2 cup granulated sugar and 2 tablespoons of freshly squeezed lemon juice until smooth and creamy. Set aside in the refrigerator to chill while preparing the cake batter.
- Make Cake Batter: In another bowl, whisk together 2 1/2 cups all-purpose flour, baking powder, baking soda, and salt to combine. In a large mixing bowl, cream the softened butter with 1 1/2 cups granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, lemon juice, and sour cream until well incorporated. Gradually add the dry ingredients to the wet, mixing just until combined to avoid overmixing.
- Make Topping: In a separate small bowl, combine 1 cup all-purpose flour, brown sugar, and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. This topping will add a crunchy texture to the cake’s surface.
- Assemble the Cake: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Spread half of the cake batter evenly in the pan. Spoon the chilled cream cheese filling evenly over the batter. Gently spread the remaining cake batter over the cream cheese layer. Finally, sprinkle the prepared topping evenly over the top.
- Bake: Bake the cake in the preheated oven for about 30 minutes, or until a toothpick inserted into the cake (avoiding the cream cheese layer) comes out clean and the topping is golden brown.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, dust the top with powdered sugar before slicing into 12 pieces and serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Be careful not to overmix the batter to maintain tender cake texture.
- The topping adds a pleasant crunch; do not skip it.
- Let the cake cool fully to allow the filling to set properly.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
