Zesty Lemon Coffee Cake
This tangy, sweet lemon coffee cake with cream cheese, crumb topping & glaze is the perfect summer treat.
Equipment
- 9x13-inch baking pan
- Cooking spray or parchment paper
- Large mixing bowl
- Medium mixing bowl (for filling and crumble)
- Small mixing bowl (for glaze)
- Electric mixer or whisk
- Spatula (for spreading batter)
- Measuring cups and spoons
- Zester or grater (for lemon zest)
- Wire rack (for cooling)
Ingredients
- ½ cup butter
- 8 oz cream cheese
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- 2 tsp baking powder
- 1 tsp cornstarch
- ½ tsp salt
- ½ cup buttermilk
- 8 oz cream cheese for filling
- ½ cup sugar for filling
- 1 egg for filling
- 1 tbsp lemon zest for filling
- 1 tbsp lemon juice for filling
- 1 ½ cups flour for crumble topping
- 1 cup brown sugar for crumble topping
- ½ cup granulated sugar for crumble topping
- 1 ½ tbsp cinnamon for crumble topping
- ¾ cup melted butter for crumble topping
- 1 cup powdered sugar for glaze
- 1 ½ tbsp milk for glaze
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, beat butter, cream cheese, brown sugar, and granulated sugar until smooth; add eggs and vanilla extract, mixing well.
- Stir in flour, baking soda, baking powder, cornstarch, and salt, then add buttermilk and mix until combined.
- Spread half the batter into the pan, layer with lemon pie filling, and top with the remaining batter.
- For the cream cheese filling, beat cream cheese, sugar, egg, lemon zest, and lemon juice until smooth, then dollop over the batter.
- Prepare crumble topping by mixing flour, brown sugar, granulated sugar, cinnamon, and melted butter; sprinkle over the top, bake for 45-50 minutes, then cool and drizzle with glaze made from powdered sugar and milk.
