Lemon Cream Cheese Coffee Cake
A rich, fluffy coffee cake packed with lemon zest and creamy cheese, perfectly balanced with a buttery crumb topping.
Ingredients
Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Cream Cheese Filling:
- 8 oz cream cheese softened
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Topping:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until creamy. Add eggs, lemon zest, lemon juice, and vanilla.
- Mix in the dry ingredients, alternating with sour cream.
- In a separate bowl, blend cream cheese, sugar, lemon juice, and zest for the filling.
- Spread half of the batter into the prepared pan. Add the cream cheese mixture and top with the remaining batter.
- Combine topping ingredients and sprinkle over the cake.
- Bake for 35 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin C: 6%
- Calcium: 6%
- Iron: 4%
- Vitamin A: 8%
- Potassium: 2%
Additional Notes
- Add a bit more lemon zest for an extra punch of citrus flavor.
- For a twist, try adding a handful of fresh blueberries to the batter.
- Best served fresh, but will keep for 2–3 days in an airtight container.