Lemon Coffee Cake with Cream Cheese Filling
A lemon flavored coffee cake with a lemon cream cheese layer topped with crumb topping!
Servings: 8 servings
Ingredients
Lemon Coffee Cake:
- ½ cup unsalted butter at room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup milk
- 2 tablespoon lemon juice
- zest from 1 lemon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups all-purpose flour
Lemon Cream Cheese Filling:
- 8 ounces cream cheese, at room temperature
- ¼ cup granulated sugar
- 1 large egg
- zest from 1 lemon
Crumb Topping:
- ½ cup butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
Instructions
Coffee Cake:
- Preheat the oven to 325 degrees F.
- Grease a 9" springform pan with cooking spray.
- In a large bowl with electric mixer, beat the butter and sugar until well combined, about 2 minutes.
- Add the eggs, one at a time, mixing until well combined.
- Add the vanilla, milk, lemon juice, lemon zest, baking soda, baking powder, and salt, and beat until combined.
- Add the flour, and fold in with spatula, mixing until just combined.
- Pour into prepared springform pan.
Lemon Cream Cheese Filling:
- In a medium bowl, beat together the cream cheese, sugar, egg, and lemon until creamy, about 2 minutes.
- Spread cream cheese mixture over the cake, keeping it about ½" away from the edges so it doesn't touch the side of the pan.
Crumb Topping:
- In a medium bowl, combine the butter, brown sugar, sugar, salt, and flour with a fork until well combined.
- Sprinkle over the top of the cream cheese layer.
- Bake the cake in the preheated oven until slightly golden on top, about 38-40 minutes. It will still seem a little jiggly in the middle due to the cream cheese layer but it will set up.
- Cool completely.
- Release from the springform pan. Cut and serve. Enjoy!