Lemon Cream Cheese Coffee Cake
DifficultyEasy
Total time1 hour
Servings16
Zesty Lemon Cream Cheese Coffee Cake: a Spring Delight
Introduction: The Allure of Lemon Cream Cheese Coffee Cake
Hey there! Welcome to my cozy corner where today, we're diving into the zesty indulgence of Lemon Cream Cheese Coffee Cake. Picture this: bright lemon flavor dancing through a tender cake, layered with a velvety cream cheese filling, all tucked under a blanket of crunchy crumble topping. Now, if that doesn't scream special occasion, I don't know what does! Whether it's Easter, Mother's Day, or just because you're a lemon lover, this cake ticks all the boxes. Making it is like sending a love letter to spring itself. The fresh lemons, the creamy filling... every bite is a celebration of flavors that are sure to brighten up any day. So, grab your apron, and let's make every moment—and every mouthful—a reason to celebrate.
Key Takeaways:
- A perfect cake for special occasions, shining with lemon and cream cheese.
- The unique combination of flavors sets it apart - ideal for lemon enthusiasts.
- Celebration-worthy for its creamy, crumbly, and citrusy delights in every bite.
Gathering Your Ingredients
- Cream Cheese Layer: Grab an 8 oz pack of cream cheese (let it reach room temperature), ¼ cup sugar, 1 large egg, and don't forget the zesty kick with 1 ½ teaspoon lemon juice.
- Crumb Topping: You'll need ½ cup all-purpose flour, mixed with ¼ cup sugar, and 2 tablespoons of butter (the colder, the better for that crumbly goodness).
- Cake Layer: Start with 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and a pinch (¼ teaspoon) of salt. Mix in ½ cup vegetable oil and ¾ cup sugar for sweetness. Add 1 large egg, ½ cup plain Greek yogurt for moistness, and for that bright lemon flavor, zest and juice from fresh lemons (2 tablespoons each).
Remember, the key to a flawless cake is using fresh lemons for that vibrant flavor and ensuring items like eggs, cream cheese, and butter are at room temperature before mixing. Trust me, it makes all the difference!
Preparation Essentials
Before we dive into the heart of our zesty lemon adventure, let's talk about getting our kitchen battle station prepped and ready to go. First things first, we'll want to crank our oven up to a cozy 350 degrees. It's like giving our cake a warm hug right from the start. Next, grab your trusty 9 x 9 inch baking dish and get it all snuggled in with parchment paper.
I always make sure it overhangs a bit for easy cake removal - because we’re all about cutting corners without cutting quality, right? Now, let's talk tools. You’re going to need a handful of bowls, one for each layer of this delightful cake, and of course, your mixer. Having everything lined up and at the ready makes the whole process smoother than the cream cheese filling we're about to create. Trust me, a little prep goes a long way in making your baking adventure a breeze.
Step-by-Step Baking Instructions
Alright, my baking enthusiasts, let's dive into the heart of our kitchen adventure today - crafting the most zesty and delightful lemon cream cheese coffee cake you've ever tasted. Whether you're a seasoned baker or just getting your mixing bowls out for the first time, I promise you, by the end of this, we'll all have something deliciously tangy and sweet to share over a cup of coffee. So grab your apron, and let's get started:
Step-by-Step
- Begin with the Cream Cheese Layer: In a medium bowl, blend 8 oz of room temperature cream cheese using your electric mixer at medium speed. Add ¼ cup sugar and 1 large egg, then finish with a generous swirl of lemon juice. Blend until creamy and smooth. This layer promises a velvety texture that contrasts beautifully with the crumbly topping.
- Moving on to the Cake Batter: We’ll mix our dry ingredients in a large bowl. Whisk together 1 ½ cups all-purpose flour, a pinch of baking soda, baking powder, and a whisper of salt. In another bowl, stir the vegetable oil and sugar until they're just married. Introduce a large egg, a dollop of Greek yogurt, some fresh lemon zest, and lemon juice for that bright lemon flavor we're after. Combine the flour mixture gently. Our goal? A tender crumb that sings songs of lemon groves and springtime.
- And for the Grand Finale, the Crumb Topping: In a small bowl, use a pastry blender or your fingers to mix cold butter into a mix of flour, brown sugar, and a hint of lemon zest until it achieves a coarse, crumbly nirvana. This will be the crown of our cake, adding texture and a sweet, buttery finish.
Once you have these layers ready, it's like putting together a symphony - each plays its part to create a harmonic dessert that's sure to dazzle. Spoon the cream cheese mixture over the batter gently before artfully sprinkling your crumb topping. Into the oven it goes, and soon, you'll be pulling out a cake so moist, so flavorful, and so inviting, you might just make it a spring tradition in your home.
Serving and Storage Tips
Once your Lemon Cream Cheese Coffee Cake is golden and irresistible, let it cool for an hour before diving in. This wait time isn't just to torment you; it's crucial for that creamy filling to set to perfection. Slice it up with a butter knife, ensuring those cuts are smooth and even, to serve up a piece of spring on every plate. Now, if by some miracle there are leftovers, wrap them tight or store in an airtight container. This will keep your delightful dessert moist and fresh, ready to bring a zing of lemony joy even the next day. Trust me, it's just as good with your morning cup of coffee!
As you present this beautiful creation, your loved ones will be drawn in by the irresistible flavors and eye-catching presentation.
Krystel’s Cooking
A Sweet Ending to Any Day
I urge you to dive into making this Zesty Lemon Cream Cheese Coffee Cake. It's not just a recipe; it's an invitation to create joy, to make any day a celebration. There’s something so fulfilling about baking and sharing this delightful dessert with your loved ones.
And there you have it, friends – a simple, yet utterly delightful way to start your day. These cinnamon roll waffles are a testament to trying new things in the kitchen and discovering just how delicious easy recipes can be. Who knew a can of cinnamon rolls and a waffle iron could bring so much joy?
Looking for other great breakfast ideas? Check out my Easy Stuffed French Toast Recipe!
Ingredients
- Cream Cheese Layer
- 8 oz cream cheese softened
- ¼ cup sugar
- 1 large egg
- 1 ½ teaspoon lemon juice
- Crumb Topping
- ½ cup all purpose flour
- ¼ cup sugar
- 2 tablespoons butter
- Cake layer
- 1 ½ cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- ¾ cup sugar
- 1 large egg
- ½ cup plain Greek yogurt
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
Instructions
- - Preheat the oven to 350 degrees.
- - Line a 9 x 9 inch baking dish with parchment paper, ensuring that the paper hangs over the edges for easy removal of the cake.
- Cream Cheese Layer:
- In a bowl, use a handheld mixer to blend together the cream cheese, sugar, egg, and lemon juice until smooth and creamy. Set aside.
- **Cake Layer:**
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, use a handheld mixer to blend the vegetable oil and sugar until well combined, about 2 minutes.
- Add the egg and mix until incorporated.
- Mix in the yogurt, lemon zest, and lemon juice until well combined, about 3 minutes on medium speed.
- Gradually add the flour mixture to the sugar and oil mixture, blending on low speed until just combined. Do not overmix.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Spoon the cream cheese mixture over the cake batter, spreading it gently and evenly without mixing it into the batter.
- Crumb Topping Layer:
- In a small bowl, combine the crumb topping ingredients.
- Use a fork to mix the butter into the flour and sugar until crumbly.
- Sprinkle the crumb mixture evenly over the cream cheese layer.
- **Baking:**
- - Bake for 45 minutes.
- - Allow the cake to cool in the pan for five minutes before removing it and transferring it to a wire rack to finish cooling.
- - Once cooled, cut the cake into 16 squares.
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