Lemon Crumb Coffee Cake
User Reviews
5
Lemon Crumb Coffee Cake
Description
This cake starts with a lightly sweetened batter of flour, sugar, baking powder, baking soda, salt, butter, eggs, vanilla, lemon juice, and milk, beaten until airy and light. The cream cheese filling, mixed with sugar, egg, and lemon zest, spreads over the batter to add a rich and tangy layer.
A streusel topping made from light brown sugar, granulated sugar, salt, melted butter, and flour is sprinkled on top before baking. The cake bakes at 325°F for about 40-45 minutes until the streusel firms and the cream cheese layer sets but remains slightly soft initially.
After cooling, the cake is refrigerated for several hours to allow the filling to fully set, then drizzled with a lemon juice and powdered sugar glaze for added sweetness and shine. This cake offers a moist crumb, creamy middle, and crumbly topping, making it a balanced dessert or snack with pronounced lemon flavor.
To avoid the filling touching pan sides, pour carefully and use a spatula to direct it. The cake can be made in a springform or 9-inch square pan. Store leftovers tightly covered in the refrigerator and consume within three days for best freshness. The streusel amount can be adjusted to personal preference if desired.
Ingredients
For the cake:
- 1 ¼ cup all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 6 Tablespoon butter softened, unsalted
- 2 egg large
- 1 teaspoon vanilla extract
- 2 Tablespoon lemon juice fresh
- ¼ cup milk
For the filling:
- 1 package cream cheese 8 ounce, softened
- ¼ cup granulated sugar
- 1 egg large
- 1 lemon zested
For the streusel:
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- ½ cup butter melted, unsalted
- 1 ½ cup all-purpose flour
For the glaze:
- 1 Tablespoon lemon juice
- 1 cup powdered sugar
- 1 Tablespoon milk
Instructions
- For the cake, grease and flour a 9-inch springform pan. Set aside.
- In a large mixing bowl, mix flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until crumbly. Add in eggs, vanilla extract, lemon juice and milk. Beat for about 3-4 minutes until light and fluffy. Pour into prepared pan.
- For the filling, beat cream cheese with sugar, egg and lemon zest for about 4-5 minutes. Pour over cake layer, being careful to not let it touch the sides of the pan.
- In a small bowl, combine streusel ingredients with a fork. Sprinkle over top of cake. Bake in a 325 degree oven for about 40-45 minutes. Cool completely in pan. When cooled, release from springform pan.
- Refrigerate cake for 3 hours to allow cheesecake filling to set up.
- Whisk together the glaze ingredients until smooth. Drizzle over cooled cake. Serve and enjoy!
Notes
- Ensure the cream cheese filling is poured slowly and does not touch the sides of the pan to maintain distinct layers.
- Use a well-greased and floured pan, or a cake release agent, to prevent sticking when removing from the pan.
- The cheesecake layer may still seem slightly soft when baked; it firms as it chills in the refrigerator for about three hours.
- You can use a 9-inch square baking dish as an alternative baking pan.
- If preferring less streusel topping, reduce the quantity by half before sprinkling on the batter.
- Store leftover cake covered tightly in the refrigerator and consume within three days for optimal flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 577kcal | 29% |
| Carbohydrates | 84g | 28% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 127mg | 42% |
| Sodium | 195mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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