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Lemon Coffee Cake with Cream Cheese Filling Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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Find it online: https://fastcookingfun.com/lemon-coffee-cake-with-cream-cheese-filling-recipe/