Description
This Lemon Cream Cheese Coffee Cake is a delightful balance of tangy lemon and rich cream cheese, baked into a moist and tender crumb cake. Topped with a buttery crumb layer, it’s perfect for breakfast or an afternoon treat with coffee or tea.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan, ensuring it is fully coated to prevent sticking.
- Prepare Cream Cheese Mixture: In a medium bowl, beat together softened cream cheese, sugar, egg, and lemon juice until smooth and well combined. Set aside this creamy layer.
- Make Crumb Topping: In a small bowl, mix flour and sugar. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside this crumb mixture.
- Mix Dry Ingredients for Cake Batter: In a large bowl, whisk together flour, baking powder, baking soda, and salt to combine the leavening agents evenly.
- Mix Wet Ingredients for Cake Batter: In another bowl, whisk together vegetable oil, sugar, egg, Greek yogurt, fresh lemon zest, and lemon juice until smooth and well incorporated.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined to avoid overmixing which can toughen the cake.
- Layer Batter and Cream Cheese: Pour half of the cake batter into the prepared pan and spread evenly. Carefully spread the cream cheese mixture on top of this batter layer.
- Add Remaining Batter and Topping: Pour the remaining cake batter over the cream cheese layer, spreading gently to cover it. Then sprinkle the crumb topping evenly over the surface.
- Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely to set the layers and improve slicing.
- Serve: Once cooled, slice and serve this delicious lemon cream cheese coffee cake as a perfect companion to your morning coffee or afternoon tea.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and a smoother cream cheese layer.
- Use fresh lemon zest and juice for the best bright lemon flavor.
- The crumb topping is best with cold butter to create the perfect crumbly texture.
- Do not overmix the batter to keep the cake tender and light.
- Letting the cake cool completely before slicing helps it hold together better when serving.
- This cake is best enjoyed within 2 days but can be refrigerated and served chilled or warmed.
