Lemons. I just love them! They are bright, cheerful and remind me of Spring. Just slicing into a fresh lemon and smelling that wonderful clean, citrus aroma puts a smile on my face. I like to use lemon for all sorts of things like cleaning and such, but I love baking with lemons. Adding a little lemon zest or freshly squeezed lemon juice to a cake or pastry is always delicious and always makes for a very special treat. Today I’m sharing this simple Lemon & Cream Cheese Coffee Cake with you and it sure is a nice way to start the day!
This recipe is pretty simple and it smells wonderful baking in the oven! Softened cream cheese is blended with a little sugar and freshly squeezed lemon juice, then swirled into a lemon and buttermilk coffee cake batter and topped with an irresistible buttery crumble.
This simple and light cake is a beautiful addition to a Spring Brunch or just a quiet, late breakfast for two with hot coffee on a weekend morning.
If you’re like me and always looking for a little something sweet to go along with your coffee, this cake does not disappoint! You can even make this lovely coffee cake ahead of time and store it in the freezer for later.
Making this ahead of time works out nicely for upcoming busy occasions like Easter or Mother’s Day. You can get all of the kitchen work out of the way now so that you can really enjoy having a slice with your family or special someone later.
Sure, the Holidays are busy with all of the cooking and cleaning, but it’s important to set aside time for yourself to sit and enjoy your company and the food too!
Even on a rainy Spring day when you can’t be outdoors enjoying everything in bloom, baking a cake like this may just be enough to cheer you up! Whenever and however you serve this Coffee Cake, I hope you enjoy it as much as my family does!
Ingredients
- For the Cream Cheese:
- 1 (8 oz.) package cream cheese, softened
- 1 - 1 1/2 Tbsp. sugar
- 1 Tbsp. freshly squeezed lemon juice (from 1 lemon)
- For the Cake:
- 1 3/4 cups all purpose flour
- 3/4 cup brown sugar, packed
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 cup unsalted butter, softened and divided (remainder is saved for the crumb topping)
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 tsp. vanilla
- 2 eggs
- 1/2 cup buttermilk
- remaining juice from the 1 lemon
- zest from 1 lemon
- For the Crumb Topping:
- Remaining 2 1/2 Tbsp. unsalted butter, softened
- 1/3 cup all purpose flour
- 1/3 cup brown sugar
- 1/4 tsp. cinnamon
Instructions
- Preheat the oven to 350 degrees.
- In a small mixing bowl, combine the cream cheese swirl ingredients. Set aside.
- Lightly spray a 8 x 8 square baking dish with cooking spray.
- Set aside.
- In your Kitchen Aid Mixer, cream 1/3 cup of the butter and the 3/4 cup brown sugar together.
- Add the eggs and vanilla and mix until completely blended together.
- Add the flour, baking powder, salt, cinnamon and nutmeg.
- Mix until incorporated - Do not over mix..
- Slowly add the buttermilk, the freshly squeezed lemon juice and zest, then mix well until it becomes a nice batter.
- Spread the batter into your baking dish evenly and so it touches all of the sides.
- Drop spoonfuls of the cream cheese mixture onto the coffee cake batter and swirl with a spoon evenly.
- With a fork, pastry blender or your mixer, combine the ingredients for the Crumb Topping until it becomes small ball like crumbles.
- Sprinkle on top of the cake and gently press down with your hand or the back of a spoon.
- Bake for 35 - 40 minutes or until a tooth pick inserted into the cake comes out clean. Do Not over bake!
- Cool for 20 minutes or completely, depending on how you want to serve it, warm or room temperature. (We like it room temperature 🙂 )
- After cooled completely cover until ready to serve.
- Serves 9.
- Store left over cake covered.
- *To freeze, cool completely and store in a freezer friendly container or plastic bag and take out at your convenience.
- Enjoy!
You May Also Enjoy:
*Linking up at The SITS Girls, Place of My Taste, Miz Helen’s Country Cottage, Buns In My Oven, Pint Sized Baker, Elizabeth & Co., Sunflower Supper Club
You had me at cream cheese! 🙂 Seriously, this cake sounds divine. I love coffee cake, I love lemon and I adore cream cheese so I can’t image I wouldn’t love this.
Lydia @ Thrifty Frugal Mom recently posted…How to Get Boneless, Skinless Chicken Breast for $1.69/lb!
Thanks Lydia! I love cream cheese too, it’s my downfall! If there’s a danish or coffee cake with cream cheese in it I have to have a piece. 🙂
Oh my, this looks so pretty and delicious! Let’s just say I love anything with lemons! Would love for you to share this at #OhMyHeartsieGirlsWordlessWednesday ! Have a lovely week!
xo Christine@CherishingaSweetLife
Christine recently posted…Oh My Heartsie Girl Wordless Wednesday and Giveaway
Thank you so much Christine! Have a great week too:)
Oh I am a huge fan of all things lemon and this looks so good! I will definitely be making this soon! Happy to feature you at Be Inspired this morning. Thanks so much for sharing!
Good Morning Sharon! I love all things lemon too. 🙂 Thanks so much for the feature!
Congratulations!
Your recipe is a Top Ten this week on Full Plate Thursday. Hope you have a great week and enjoy your new Red Plate!
Miz Helen
Miz Helen recently posted…Mothers Day Salad Luncheon Collection
Thanks so much Miz Helen! Have a wonderful week too:)
Looks so delicious! Pinning for later! Thanks for sharing, visiting from Two Cup Tuesday.
Kim @The Baking ChocolaTess recently posted…Heavenly Oreo Cookie Dream Dessert
Thanks so much Kim! 🙂 Have a great week!
The coffee cake looks so good!
Akaleistar recently posted…Sweet Links
Thanks Akaleister! It’s perfect for the weekend:)
This coffee cake looks amazing! I LOVE all things lemon and I can’t wait to try! Pinning!!
Shannon @ Bake.Frost.Repeat. recently posted…Butterscotch Pudding Cookies
Thanks so much Shannon! 🙂