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5.0 from 12 votes

Cream Cheese Coffee Cake

You can make a delicious lemon cream cheese coffee cake from scratch.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 10
Calories: 477 kcal
Course: Breakfast
Cuisine: American

Ingredients

Cake
  • 2 1/4 cups all-purpose flour (11 1/4 ounces)
  • 1 1/8 teaspoons baking powder
  • 1 1/8 teaspoons baking soda
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter
  • 1 cup sugar
  •  7 tablespoons sugar
  • 1 tablespoon finely grated zest
  • 4 teaspoons lemon juice
  • 4 eggs
  • 5 teaspoons vanilla extract
  • 1 1/4 cups sour cream
  • 8 ounces cream cheese softened
Glaze
  • 1 cup powdered sugar
  • 1 tablespoon milk

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Spay a 10-inch bundt pan with nonstick cooking spray.
  2. In a medium-sized bowl add flour, baking powder, baking soda, salt, and whisk together with a fork. Using a stand mixer with the paddle attachment beat together the butter and 1 cup plus two tablespoons of sugar, and lemon zest at medium speed until light and fluffy. Add eggs 1 at a time, incorporating into the batter, and adding next egg only after the previous one has been blended. Add 4 teaspoons of vanilla to this mixture.
  3. Reduce speed of mixer to low, add in 1/3 of the dry flour mixture, blend in well, then add about half of the sour cream, blend well, then 1/2 of the dry flour mixture, blend, the remaining sour cream blending in, and then the remaining flour. Pour about 1/2 of this batter into the prepared bundt pan, place the remaining batter into a small bowl, and set aside.
  4. Cream Cheese Mixture: Using the bowl that you mixed the cake batter into add the cream cheese, 5 tablespoons sugar, lemon juice, and 1 teaspoon of vanilla and beat until moist and creamy. Add about 1/4 cup of the batter and mix in well. Spoon this cream cheese batter over the cake batter, spread the mixture towards the center of the pan. You are trying to achieve a nice tunnel, so don't spread this out all the way to the edges. Top with remaining cake batter. Spread cake batter over the top evenly. Bake for approximately 45 to 50 minutes, the cake will be golden. If you are using a cake tester to test the cake, the cream cheese layer will be wet. Cool cake for approximately 1 hour before serving.
Glaze
  1. In a small bowl, combine the powdered sugar and milk until smooth. Drizzle the glaze over the cooled cake.

Notes

  • Store the cake in the refrigerator.
  • Store the cake in the refrigerator.

Nutrition Information

Calories 477kcal (24%) Carbohydrates 52g (17%) Protein 7g (14%) Fat 26g (40%) Saturated Fat 15g (75%) Cholesterol 135mg (45%) Sodium 479mg (20%) Potassium 171mg (5%) Fiber 0g (0%) Sugar 30g (60%) Vitamin A 930IU (19%) Vitamin C 1.2mg (1%) Calcium 91mg (9%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 477

% Daily Value*

Calories 477kcal 24%
Carbohydrates 52g 17%
Protein 7g 14%
Fat 26g 40%
Saturated Fat 15g 75%
Cholesterol 135mg 45%
Sodium 479mg 20%
Potassium 171mg 4%
Fiber 0g 0%
Sugar 30g 60%
Vitamin A 930IU 19%
Vitamin C 1.2mg 1%
Calcium 91mg 9%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.