5 from 6 votes
Lemon Coffee Cake with Cream Cheese Filling
For a sweet and sour breakfast treat, make Lemon Cream Cheese Coffee Cake. Layers of fresh lemon coffee cake with a sweetened cream cheese filling topped with a classic crumble and dusting of powdered sugar, this cake is absolutely perfect with your morning coffee or tea.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
12
Calories:
536 kcal
Course:
Breakfast, Cake
Cuisine:
American
Ingredients
Crumb Topping
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 6 tablespoons butter melted, unsalted
Cream Cheese Filling
- 8 ounces cream cheese softened
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice freshly squeezed
Lemon Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter 1 stick) softened, unsalted
- 1 1/2 cups granulated sugar
- 3 egg
- 2 teaspoons vanilla extract
- 3 tablespoons lemon zest fresh
- 1/3 cup lemon juice freshly squeezed
- 2/3 cup sour cream
- powdered sugar for dusting
Instructions
Crumb Topping
- In a small bowl, whisk together the ingredients for the crumb topping until crumbly. Set aside.
Cup of Yum
Cream Cheese Filling
- In a medium mixing bowl, beat together the ingredients for the cream cheese filling until smooth and creamy. Set aside.
Lemon Cake
- Preheat the oven to 350F. Grease a 9x13-inch glass baking dish with non-stick cooking spray.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, with an electric mixer beat together the butter and granulated sugar until light and fluffy. Beat in the eggs and vanilla extract.
- With an electric mixer, mix in the lemon zest, fresh lemon juice, half of the flour mixture, and half of the sour cream. One well combined, add the remaining half of the flour and sour cream and mix well.
- Reserve 1 1/2 cups of the cake batter. Pour the rest of the batter into the prepared 9x13-inch baking dish and spread out evenly. Dollop the cream cheese filling all over the cake batter and use a knife or offset spatula to gently spread the cream cheese out as evenly as possible. Pour the reserved cake batter over top of the cream cheese layer and spread out evenly.
- Sprinkle the crumble topping over the cake.
- Bake at 350F for 30-35 minutes until a cake tester inserted into the center of the cake comes out clean.
- Cool the cake in the pan completely to room temperature. Dust the top of the cake with powdered sugar. Cut and serve.
Nutrition Information
Calories
536kcal
(27%)
Carbohydrates
75g
(25%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
103mg
(34%)
Sodium
178mg
(7%)
Potassium
155mg
(3%)
Fiber
1g
(4%)
Sugar
46g
(92%)
Vitamin A
805IU
(16%)
Vitamin C
6mg
(7%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 536
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 75g | 25% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 178mg | 7% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.