This coffee cake is bursting with bright lemon flavor, with a layer of sweet cream cheese and a crumble topping. A glaze topping is optional (though I found we didn’t need it). It’s super moist and is perfect with a cup of coffee, or tea. It’s an impressive brunch treat for company, too!
I am so looking forward to spring weather and longer days of daylight. For one, I can finally photography savory dinner recipes in natural lighting– which is my those posts are rare in the winter. This is also the time of year, where our backyard lemon trees are ripe for the picking. Literally. Oh, how I love lemon! Lemon Meringue Pie. Lemon Bars. Lemon Cake. Gimme lemons and and choose that over any chocolate dessert! Hands down.
I’ve had a few days of work (President’s Week School Holiday), and I had a hankering to bake something. It was early in the morning– and I remembered that I’d made a mental note of a lemon coffee cake that sounded really good. Lemon + Cream Cheese…how can one go wrong? (Especially when I went a little overboard stocking up on cream cheese. Ahem.) Plus, any kind of streusel or crumble topping on a coffee cake speaks loud a clear, “bake me”! So, I did.
The cream cheese filling is really very simple to make. One block of cream cheese, plus some sugar. Cream until smooth and set aside. The cake part was equally simple to make– your traditional butter, flour, a little salt, baking powder, lemon zest and sugar. I have a little extra flavor “insurance’ that I add to many of my baked goods…
Lorann Oils and Bakery Emulsions are a staple in my pantry. I think that the lemon oil adds extra “zip” without tasting artificial. The bakery emulsion also enhances lemon flavor and doesn’t “bake out” (that is, “mute”). I store the lemon oil in my refrigerator and is lasts a long time!
You’ll want to prepare a 9×9 baking pan so the cake doesn’t “stick”. I’ve been using Baker’s Joy Baking Spray for years– and so far, it has never let me down! My cakes– especially bundt cakes-– slide right out!
The cake batter is fairly thick, so an offset spatula is my biggest helper. Next, the cream cheese filling is spooned on top and smoothed out.
Last, but definitely not least, make the crumble. I use a combination of my food processor. Cold butter (cut into cubes), flour and confectioner’s sugar are pulsed until it resembles coarse sand. I then use my fingers to “clump” it into pea-sized pieces. (Likewise, you could grate frozen butter, but I think the food processor technique is easiest.)
We’re coming to the finish line! Evenly layer to cake batter with the crumbles, and bake at 325F for about 40 minutes. IMPORTANT: Because everyone’s oven is calibrated differently, I checked my cake at 35 minutes. The toothpick slid in and came out clean. Done! Yay! I didn’t over bake it!
Lovely! The aroma of lemon was definitely there. Now, do I add the glaze? Yes. No. Maybe. It’s just confectioner’s sugar, with milk whisked in until smooth and spoonable. That’s easy, right? In the end, I didn’t add it. Maybe it was that I was too lazy impatient to cut into it? So, let’s go!
Thank you, Baker’s Joy Spray! The cake slid right out! Coffee is ready…
TASTING NOTES: M-m-m-m-moist! Lemon flavor is spot on. Slightly warm. Oh yeah, this is really good! Oh, I’m definitely going to keep this in my baking arsenal for company!
Look at that crumb! Honestly, I forgot that I didn’t add the glaze. I’m sure it’s great, but I felt that the cake didn’t need it. What I would change, next time, is to double the cream cheese filling! Not that the original recipe wasn’t good… I just love cream cheese! REHEAT: 20-seconds in the microwave was perfect for a serving the next morning. Because we are a family of two, I have frozen individual pieces in plastic wrap and then secured them into a ziploc bag. I figure, this will eliminate my more than my share and I can easily defrost a slice on a morning when I’m in the mood for a treat.
I’m confident that you could add blueberries to this recipe– maybe even raspberries? I’d be tempted to switch out the lemon for orange, as well. No matter what, this is one winning recipe!
Lemon Cream Cheese Coffee Cake with a Crumble Topping
Ingredients
For the crumble:
- 1/2 cup butter cold and cubed
- 3/4 cup all-purpose flour
- 1/3 cup confectioners sugar
Cream Cheese Filling (Note: considering doubling this if you really love cream cheese!)
- 8 ounces cream cheese room temperature
- 1/2 cup granulated sugar
For the coffee cake:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup butter, room temperature
- 2 tablespoons lemon zest
- 3/4 cup granulated sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/3 cup lemon juice freshly squeezed
For the glaze: (completely optional, I didn't use)
- 1 cup confectioners sugar
- 1-2 tablespoons of milk
Instructions
- Preheat oven to 325°F and prepare a 9×9 square pan with non-stick spray or butter and flour. My recommendation is Baker's Joy Spray– never failes me!
To make the crumble:
- You can use your hands or a pastry cutter. I prefer using my food processor, by pulsing the ingredients until they are just combined. I then use my fingers to make crumbles about the size of a pea. Set aside.
For the cream cheese filling:
- In the bowl of a stand mixer or using a hand-held mixer, combine the cream cheese and sugar until smooth and creamy. Set aside.NOTE: I will definitely double the amount of cream cheese, because I love it!
For the cake:
- In a small bowl, whisk (or sift) the flour, salt, and baking powder. Set aside.
- In the bowl of a stand mixer or using a hand-held mixer, combine the butter, lemon zest, and sugar mixing for 2-3 minutes until light and fluffy. Scrape down the bowl as needed.
- With the mixer on low, add in the eggs and vanilla, mixing on low until combined.
- Stir the the milk and fresh lemon juice. Stir together well. (in a way, you are making a quick buttermilk).
- Add the dry ingredients to the butter mixture in the stand mixer and turn it on low. With the mixer on low, slowly add the milk & lemon juice. Mix until just combined– do not overmix! Scrape the sides as needed.
Assembling the cake:
- Pour batter into prepared pan and spread evenly (an off-set spatula makes this much easier, if you have one.)
- Spoon cream cheese mixture over top and then spread out with a spatula (or offset spatula) spreading it into every corner. Don't worry if the cream cheese and batter combine, in some places.
- Evenly sprinkle the crumble over top the cream cheese.
- Bake for 40 minutes at 325°F. NOTE: Set your timer for 35 minutes, and check doneness of cake with a toothpick. It is better to check earlier than later, so you don't end up with a dry cake! If an inserted toothpick is removed with wet batter, it is not done. If the cake is not done and the top is starting to brown, cover with foil and bake an additional 10 minutes.
- Remove coffee the cake from oven and allow to cool for about 10 minutes.
- Drizzle glaze over top and serve. NOTE: Honestly, I didn't add the glaze. I'm sure it's a delicious addition, but we didn't find the cake lacking flavor– in fact, we though it was perfect!
Notes
Nutrition
As I was preparing to put the cake into the oven I had my doubts about the 325* temperature. It is now cooking for 50 minutes and is still raw. I raised the oven to 350 and hope it cooks thru. I only used 8 ounces of cream cheese. I would probably have to wait a REALLY long time for it to cook.
I’m sorry to hear that. Every oven is different. I used the toothpick test to make sure it was done. I hope it turns out for you.
The cake is delicious. Thanks for the great recipe. I will probably make it again but at 350*.
I’m so happy it worked out for you. Thank you for the positive feedback!