Description
A delightful Lemon Cream Cheese Coffee Cake featuring a tender crumb, tangy lemon zest and juice, and a rich cream cheese layer topped with a crunchy crumb and a zesty lemon glaze. Perfect for springtime breakfasts or an indulgent dessert.
Ingredients
Scale
Cake Batter
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
Crumb Topping
- Reserved 1 cup crumb mixture from batter ingredients
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish or springform pan to prevent sticking.
- Mix Dry Ingredients and Cut in Butter: In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Cut in the softened butter using a pastry cutter or fingers until the mixture forms coarse crumbs. Set aside 1 cup of this crumb mixture for the topping.
- Make the Batter: To the remaining crumb mixture, add sour cream, eggs, vanilla extract, lemon zest, and lemon juice. Mix well until the batter is smooth and fully combined.
- Assemble the Base Layer: Spread half of the batter evenly into the prepared baking pan, smoothing the top with a spatula.
- Prepare the Cream Cheese Filling: In a separate bowl, beat together the softened cream cheese and 1/3 cup powdered sugar until the mixture is creamy and smooth without lumps.
- Add Cream Cheese Layer: Dollop the cream cheese mixture over the batter layer and gently spread it evenly with a spatula, taking care to avoid mixing it into the batter below.
- Top with Remaining Batter and Crumbs: Spread the remaining half of the batter evenly over the cream cheese layer. Sprinkle the reserved crumb mixture evenly on top to form the crumb topping.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Make the Lemon Glaze: While the cake cools slightly, whisk together 1 cup powdered sugar and 2 tablespoons fresh lemon juice in a small bowl until smooth and pourable.
- Glaze and Serve: Drizzle the lemon glaze evenly over the cooled cake. Serve slightly warm for the best flavor and texture.
Notes
- This cake tastes best when served slightly warm.
- Store any leftovers covered in the refrigerator for up to 4 days to maintain freshness.
- For added texture and a nutty crunch, stir a handful of sliced almonds into the crumb topping before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg
