Delicious Lemon Cream Coffee Cake Recipe
Are you in the mood for a delicious and flavorful coffee cake? Look no further than this Lemon Cream Coffee Cake recipe. With its perfect balance of tangy lemon and rich cream cheese, this coffee cake will be your new go-to for breakfast or brunch.
Made with simple ingredients such as butter, all-purpose flour, milk, eggs, sugar, and baking powder, this coffee cake is easy to whip up in no time. But don’t let its simplicity fool you – the taste is out-of-this-world delicious.
Plus, the recipe includes substitutions and variations to cater to your preferences. Whether you want to swap pecans for another nut or add blueberry or raspberry for a fruity twist, there’s something here to suit everyone’s taste buds.
So don’t hesitate – give this Lemon Cream Coffee Cake recipe a try today and indulge in a mouthwatering treat that will have you coming back for more!
Why You’ll Love This Recipe
Indulgence, comfort and a burst of tangy flavour – the Lemon Cream Coffee Cake Recipe has it all! This cake recipe is perfect for those who love coffee cakes but wouldn’t mind a little twist of lemon in it. I am here to convince you that this Lemon Cream Coffee Cake Recipe is worth trying!
Firstly, the texture is just right. The cream cheese filling coupled with a soft cake base makes this coffee cake delightfully moist and rich without being too heavy. You can taste the freshness of the lemon in every bite, making it a refreshing change from your usual coffee cakes.
Secondly, it is versatile. It’s perfect as a breakfast treat, afternoon snack or even as a dessert after dinner. It pairs well with coffee, British tea or even a sweet cream-based cocktail for those who love to have their cake and drink it too!
Thirdly, easy to make for expert bakers and first-timers alike. With clear instructions and simple ingredients like all-purpose flour, granulated sugar, eggs, butter and fresh lemons – you’ll have this cake mixed up in no time.
Lastly, this recipe is also customizable to suit your preferences. Want to add more of that zingy lemon freshness? A dollop of lemon curd will do the trick! More nutty flavour? Sprinkle some chopped pecans on top of the crumb topping.
In conclusion, I highly recommend trying out this Lemon Cream Coffee Cake Recipe for its delicious combination of flavours and ease of preparation. Indulge yourself or impress your guests with this versatile treat – whichever way you choose to enjoy it, I promise you won’t be disappointed!
Ingredient List
Here is a detailed list of everything you’ll need to make this delicious Lemon Cream Coffee Cake recipe:
For the coffee cake batter:
2 cups all-purpose flour2 tsp baking powder1/4 tsp baking soda1/2 tsp salt3/4 cup granulated sugar2 large eggs1 cup Greek yogurt (plain or lemon flavor)Zest of 2 lemons3 Tbsp freshly squeezed lemon juice1/2 cup vegetable oil
For the cream cheese filling:
1 package (8 ounces) cream cheese, softened1/4 cup granulated sugar1 large egg yolkZest of 1 lemon3 Tbsp freshly squeezed lemon juice
For the streusel topping:
1/4 cup all-purpose flour1/4 cup granulated sugar2 Tbsp unsalted butter, chilled and diced into small pieces
For the lemon curd drizzle:
1/2 cup sugar1 large egg and 1 egg yolk, lightly beatenZest of 1 lemon and 3 Tbsp of freshly squeezed lemon juice4 Tbsp unsalted butter, cubed
Note: You can sprinkle some crushed pecans on top of the streusel for an additional crunch.
All these ingredients are essential to create a moist and flavorful dish that your family and friends will love. So make sure you have all the ingredients on hand before starting to bake this amazing Lemon Cream Coffee Cake.
The Recipe How-To
Mixing the Dry Ingredients
To make this Lemon Cream Cheese Coffee Cake, first gather all the dry ingredients in a bowl – 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
Start by mixing the dry ingredients evenly together. Once they’re combined, whisk them until there are no visible lumps. Pro tip: use a sifter for an even more even mix.
Mixing the Wet Ingredients
In a separate bowl, combine the wet ingredients – 2 large eggs, 1 cup of granulated sugar, 1 cup of lemon yogurt, 1 tablespoon of fresh lemon zest, and 1/2 cup of vegetable oil. Mix them thoroughly until they’re well combined.
Pour the wet mixture into the dry mixture and mix everything together until the batter is smooth consistency.
Preparing the Streusel Topping
Mix streusel topping ingredients – 1/4 cup brown sugar, 1/4 cup granulated sugar, and 1 teaspoons ground cinnamon. Gradually add melted butter to it and mix well till you form crumbles.
Preparing Lemon Cream Cheese Filling
In a separate bowl, beat together softened cream cheese with lemon zest and lemon juice until it’s fluffy.
Gradually add powdered sugar bit by bit while continuing to beat it until cream cheese-consistency is achieved.
Assembly and Baking
Take your buttered/or parchment paper lined pan and pour half of your cake batter mixture in it. Spread the freshly made cream cheese filling over it. Cover with remaining batter.
Next sprinkle prepared streusel topping on top. Using a toothpick or knife drag through batter to swirl topping into cake.
Once ready bake for about 40 to 45 minutes at 350 Degrees Fahrenheit or till the toothpick comes out almost clean.
Once done, allow the cake to cool down slightly before slicing it up and enjoying a piece with a steaming cup of coffee.
Substitutions and Variations
When it comes to baking, there are many ingredients that can be substitutable. So if you are missing any of the recipe ingredients or simply want to try something different, here are some substitutions and variations that can work well with this lemon cream coffee cake recipe.
For nut-free version, you can skip adding pecans in the streusel topping and replace it with flour, oats, or shredded coconut. You can also swap butter with margarine or a plant-based butter substitute like coconut oil or avocado oil.
For a gluten-free option, use a 1:1 gluten-free all-purpose flour instead of regular all-purpose flour. Make sure to check that your baking powder and baking soda are labeled as gluten-free as well.
If you want to add more lemon flavor, you can try incorporating some lemon curd in the cream cheese mixture before spreading it on top of the cake batter. Alternatively, add 1-2 tablespoons of fresh lemon juice in the batter, along with an additional teaspoon of lemon zest for a stronger citrus taste.
For a colorful twist, you can try other fruit and flavor combinations too such as blueberry, raspberry, or strawberry. Simply adjust the recipe accordingly by substituting lemon curd with fruit jam or preserve and adding fresh fruits in the batter.
Lastly, when it comes to serving and pairing this coffee cake, you can enjoy it with a hot cup of coffee, tea or even a glass of milk. And if you have any leftover cake, keep it well-sealed at room temperature for up to three days or freeze it for future consumption.
Serving and Pairing
When it comes to serving and pairing this Lemon Cream Coffee Cake Recipe, there are a few options to choose from. This coffee cake has a delicious and tangy lemon flavor that pairs well with a warm cup of coffee or tea.
For a morning treat, the Lemon Cream Coffee Cake Recipe is perfect for breakfast or brunch. Serve it alongside freshly brewed coffee or tea to start your day off on the right foot. The cake can also be enjoyed as a mid-day snack or after-dinner dessert.
To take this recipe to the next level, try adding some whipped cream or fresh berries on top of each slice of cake. The sweet creaminess of the whipped cream balances out the tangy lemon flavor nicely while the juicy berries add a pop of brightness and texture.
If you’re feeling extra indulgent, this Lemon Cream Coffee Cake Recipe would be delightful when paired with a scoop of vanilla ice cream. The cold and creamy ice cream complements the warm, soft cake perfectly creating an indulgent and satisfying dish.
Overall, this Lemon Cream Coffee Cake is a wonderfully flavorful recipe that pairs beautifully with many different beverages and toppings. Whether you want something sweet for breakfast, a mid-day snack, or an after-dinner treat, this cake is sure to satisfy your cravings.
Make-Ahead, Storing and Reheating
Once you have made this delightful lemon cream coffee cake, you can keep it fresh and delicious for several days by storing it properly. The best way to store the cake is to let it cool to room temperature first, then wrap it in plastic wrap or aluminum foil and store in an airtight container. You can refrigerate the cake for up to three days.
If you prefer to make this coffee cake in advance, you can bake it up to two days before serving. To do so, simply bake the cake following the instructions in the recipe, allow it to cool completely, then wrap tightly and store in the refrigerator. You can also freeze the cake for up to one month – just make sure to wrap it well in plastic wrap or aluminum foil before freezing.
When you are ready to serve the cake, remove it from the fridge and let it come to room temperature. If you prefer your cake warm or toasted, gently reheat individual slices in a toaster oven or regular oven at a low temperature of 300°F for about 5 minutes.
This coffee cake is perfect for brunches and potlucks as you can make it ahead of time without losing any of its divine flavor. With proper storage and reheating techniques, this delicious lemon cream coffee cake will always taste as fresh as when you first baked it.
Tips for Perfect Results
When it comes to making the perfect Lemon Cream Coffee Cake, a few tips can help you achieve bakery-quality results. As a barista and food enthusiast, I have learned some valuable insights into baking that can go a long way.
First of all, make sure all the ingredients are at room temperature before starting. This is particularly important when working with butter and cream cheese as they need to be soft in order to mix well with other ingredients.
To ensure a delicate, fluffy texture of the cake, take care not to overmix the batter. Overmixing can lead to dense and dry cake. Instead, mix the ingredients just until everything is incorporated.
Another tip is to use freshly grated lemon zest for both the cake batter and the cream cheese filling. The zest brings out the bright, citrusy flavor that complements the sweetness of the cake.
When it comes to baking, preheat your oven correctly and always set your timer. Checking for doneness by sight or touch can often be unreliable, so rely on a toothpick inserted in the center instead.
Lastly, let the cake cool completely before adding any frosting or glaze. This helps ensure that the frosting will adhere well and won’t slide off when you cut into it.
By following these simple tips, you will have success in making an outstanding Lemon Cream Coffee Cake every time you bake it.
FAQ
Now that we’ve covered everything from the ingredient list to preparation techniques, it’s time to address some frequently asked questions about this Lemon Cream Coffee Cake Recipe. Whether you’re looking for substitutions, make-ahead tips or storage instructions, this section has got you covered. So, let’s dive in and clear up any lingering questions you might have before taking your first delicious bite of this coffee cake perfection!
What makes coffee cake different from cake?
The distinctiveness of coffee cakes is attributed to their streusel topping and lack of frosting, with only a sprinkle of glaze to finish them off. They come in various forms, including those with a streusel swirl and those filled with chocolate, nuts, or fruits.
What makes a coffee cake a coffee cake?
Coffee cake is a delectable treat that is not actually infused with coffee. It’s a soft and spongy cake, traditionally laying alone and topped with a distinctively crumbly streusel topping. This delectable delight is made to complement your cup of coffee rather than incorporate it.
What is the difference between American and British coffee cake?
There are two types of cakes known as “coffee cake,” with different meanings associated with them based on their cultural origins. British coffee cake refers to a cake flavored with coffee, while American coffee cake is a cake that is typically enjoyed with coffee as a beverage.
Can I add coffee to cake mix?
To enhance the flavor of chocolate baked goods, incorporating instant espresso or coffee can do wonders. This can be achieved by replacing some of the water with a strong coffee mixture. Doing so will add a layer of richness to the chocolatey taste.
Bottom Line
If you’re a coffee lover, then you simply can’t miss out on this delightful Lemon Cream Coffee Cake recipe. Trust me, this cake is everything you need to satisfy your cravings for a great cup of coffee and a delicious dessert.
Not only is this recipe easy to follow, but it also offers numerous variations and substitutions to allow you to cater the cake to your taste preferences. Whether you prefer the tanginess of lemon or the sweetness of cream cheese filling, this recipe guarantees to impress your taste buds.
From serving with your morning coffee to pairing with a glass of cold milk or as an after-dinner dessert, it’s perfect for any occasion. Moreover, with tips for perfect results included in this article, there’s no way that you could go wrong.
So why not surprise your friends and family with this scrumptious Lemon Cream Coffee Cake recipe? You’ll be sure to impress them all!
Lemon Cream Coffee Cake Recipe
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup sugar
- 1 (8 ounce) carton lemon yogurt
- 1 1/2 teaspoons finely shredded lemon peel
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg or 1/4 teaspoon mace
- 1 cup butter
- 2 eggs, slightly beaten
- 1 cup milk
- 1/2 teaspoon almond extract
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 1/2 cup chopped pecans or 1/2 cup sliced almonds
Instructions
- Preheat oven to 350 degree F. Grease a 13x9x2-inch baking pan; set aside.
- In a medium mixing bowl beat cream cheese with an electric mixer until fluffy. Beat in 1/4 cup sugar; fold in lemon yogurt and lemon peel. Set aside.
- In a large mixing bowl stir together 3 cups flour, 1 cup sugar, baking powder, salt and nutmeg or mace. Cut in the 1 cup butter until mixture resembles fine crumbs. Combine eggs, milk and almond extract. Add to flour mixture, mixing until blended. Spread half of the batter in the prepared pan.
- Spoon the cream cheese mixture over the batter. Spoon the remaining batter in small mounds over the cream cheese mixture, spreading out as much as possible.
- Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in pecans or almonds. Sprinkle nut mixture over batter in pan.
- Bake for 45 to 55 minutes or until cake is golden andtoothpick inserted in dough mounds comes out clean (do not test in filling). Cool on wire rack at least 45 minutes before serving. Chill to store.
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