Lemon Cream Cheese Coffee Cake is perfect if you need something to take to work to make your co-workers smile, or you need a favor, or if you are having brunch and you need a sweet to balance the savory, or if you have someone stopping by for morning coffee and you need a little something try this Lemon Coffee Cake with a swirl of cream cheese and lemon curd.
You know I am always thinking of Plan B. I want to tie in one recipe to use in multiple ways. I made Improved Lemon Curd.
It will keep in the refrigerator for about a week, but not like purchased curd because it does not have all those preservatives. Well, I had some left over and you really don’t want to waste. So what to do? Lemon Cream Cheese Coffee Cake seemed the logical answer. Spoon dollops of thinned cream cheese and lemon curd on top of the batter; swirl through the batter with a knife or better yet a chopstick if you have one.
You can bake it in a 9×9 pan, or my preference, a quarter-sheet pan. Ever since I made apricot coffee cake in the quarter-sheet pan that has been my pan of choice. I like the ratio of cake to filling, but you are in charge of your coffee cake, so feel free to use which pan you like.
I made a little crumble to sprinkle on top before baking. I did not want it to be too sweet, but the sprinkle caused the top to crisp and be quiet tasty.
You can use lemon curd or the jam of your choice. If you use store bought curd or jam, give it a little squeeze of lemon and it will brighten the flavor.
You can dust with confectioner’s sugar or a drizzle of icing. Depending on how sweet you like.
Just so you know a little homemade sweet makes you very popular.
- 2 ounces cream cheese, softened
- 2 tablespoons milk to thin cream cheese
- 1 stick (4oz.) butter, softened
- 1 cup sugar
- 2 large egg
- 1 teaspoon vanilla
- 1 cup buttermilk
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup lemon curd; if not homemade give it a squeeze of lemon to brighten the flavor.
- For crumble
- 2 tablespoon flour
- 2 tablespoon sugar
- 2 tablespoon butter
- Powdered sugar – dust the top to make it pretty.
- Mise en place ~ Gather ingredients.
- Combine flour and sugar, then cold butter for crumble.
- Place in a container in the freezer until you mix the batter.
- Preheat oven to 350° F.
- Use parchment to line a 9x9 inch pan or I used a quarter-sheet pan which I prefer.
- Combine flour, baking powder, soda, and salt; set aside.
- Cream sugar and butter.
- Beat in egg one at a time.
- Add vanilla.
- Add flour and buttermilk, alternating in thirds – just to combine.
- Spread batter evenly into baking pan.
- Spoon dollops of thinned cream cheese and lemon curd on top; swirl through batter with a knife or better yet a chopstick if you have one.
- Sprinkle crumble on top. I did not use all of it – your choice.
- Bake for 25-30 minutes or until toothpick comes out clean.
- Cool; dust with powdered sugar.
- Serve warm or room temperature.
I am taking this to
It looks featherlight – very beautiful and I can just about taste it – yum!
Thanks Barbara. I wish I could get my hands on some of your cream cheese. I see in the news that EU and US are in a cheese dispute. 🙁
I can think of numerous occasions to serve this pretty coffee cake. Lemon is my favorite ingredient (after chocolate of course) in desserts.
Sam
Nothing wrong with chocolate, but this was pretty darn good if I do say so myself.
I love lemon! Combined with cream cheese and a moist cake- this is absolutely wonderful!
Thanks.
I love lemon. This sounds wonderful! I would love it if you shared it on my Tasty Tuesday linky party going on now!
http://www.thecomfortsofhome.blogspot.com/2014/03/tasty-tuesday-2.html
This looks so yummy! I am a sucker for anything lemon, so I am loving this!
Me too, Ashley.
Yum, this looks delicious! It may be a little beyond my skills, but I would love a taste!
This so easy, I hope you will give it a try.
I love lemon! Maybe my favorite flavor for sweets (followed by coconut). This looks wonderful — I know I’d like it. Thanks so much.
I was pretty happy with this John. If you like lemon give it a try and let me know your thoughts.
So delicious ~ would be so tasty with a cup of coffee ~ love the lemon curd. YUM YUM
So glad you shared it on your gallery at #simplybebetsy! Sharon and Denise
Sharon,Denise, give this a try. It is so easy.
Good Evening Ms Lemon, I so enjoy a cake with a dash of lemon and I also love lemon curd….delicious. I shall certainly be trying your recipe as it will be a winner with my family.
Best Wishes
Daphne
I hope you will make it and let me know your thoughts.
I love desserts. My breakfast was angel food cake, cream cheese pie filling, and lemon curd. I know not the healthiest of breakfasts, but I felt like I deserved a treat after the last few weeks I have had. This sounds delish. I would love for you to share at Bacon Time linky party, if you have not already. A new party starts tomorrow, but the old one is still up.
What a delicious coffee cake! And I love that you added a crumb topping….sooooo good!
I hope you will give it a try. Thanks for visiting.
Lemon coffee cake. Mmmm. I will definitely be making this. ASAP. Thanks for sharing.
Let me know what you think. I hope you enjoy it.
Can’t wait to try making this with your improved lemon curd.
Anything lemony:)
My thoughts exactly. Thanks Monique.
Oh, happy day! Lemon CREAM CHEESE coffee cake? Seriously? I’m pinning! It looks amazing – oh, and the lemon curd, too. Happy weekend! 🙂
Kim
Kim, let me know if you make it. I thought is was really good.
YUM! I love anything lemony. Thanks for sharing with SYC.
hugs,
Jann
Lemon curd and cream cheese that this dessert over the top in my book. Yum.
Thanks Karen. I think this would be good with other jams, but the lemon was really good – in my opinion.
I always love desserts/sweets/tea-time treats that combine both richness and refreshment. This sounds like one of them!
Thanks Wini. It was so easy, I’m keeping it on my list. I hope you will give it a try.
I just love the lemon for this delicious Lemon Cream Cheese Coffee Cake. Happy St. Patrick’s Day to Ya and thanks so much for sharing your awesome post with Full Plate Thursday!
Come Back Soon,
Miz Helen
Oh my goodness, this looks wonderful. It’s funny, to me lemon sounds good in the winter, spring, summer and fall. It’s such a universal flavor and is so good in sweet, savory and everything in between. This sounds fabulous with cream cheese, lemon curd and the crumb topping, perfect in my book!
I have a neighbor with a prolific tree so it is the season all year long. This was pretty good, now because I can never leave a recipe alone I am going to try it with your strawberry jam just as soon as strawberries start arriving. I always remember when they are in season because it is Mother’s Day it is strawberry and roses – peak season.
Sound so divine~I’m not familiar with a quarter sheet pan, lower sides than a baking dish? Pinning to make this soon, thank you!
Yes, Like a jelly roll pan only half the size. It is nice for smaller recipes, but you can bake it in a 9×9. I do hope you will give it a try.
Your lemon cream cheese coffee cake is the little black dress of tea-time (or anytime) goodies!
Oh Michael, what a lovely comment. It really is easy and would make a lovely contribution to a tea.
This looks like a wonderful and amazing recipe! Thanks for sharing at TTF!
Lemon reminds me of Summer and trust me… I’m stuck in a Wisconsin winter and I NEED WARMTH! 🙂
I found you through the Show Me Your Plaid party… hope you’ll stop by ItsYummi.com and see what I made!
Lemon season last almost all year round here. I spent July 4th weekend at a lake in Wisconsin years ago. It was wonderful to water ski and swim, but we needed a fire at night it was so cold. Thanks for stopping by.
Oh Yum!! I am excited to try this!! I am excited to have you join Centerpiece Wednesday tonight http://thestylesisters.blogspot.com/2014/03/centerpiece-wednesday-spring-ideas.html
Karin
What a sweet idea that’s perfect for spring! Thanks for sharing on the weekend re-Treat link party. Hope you link up to the party again tomorrow!
Britni @ Play. Party. Pin.
Everyday is the perfect day to enjoy this.
I agree. Thanks for stopping by.
This looks so yummy! I love lemon! Have a great week!…hugs…Debbie
Goodness this looks delicious! We love citrus anything and this sounds so refreshing. I use only alternative sugars and not the white table stuff but this recipe doesn’t sound as though processed sugar is needed for structure, so I should be ok to sub one of my sweeteners; definitely have this on the “to bake” list. And I’ll probably use whole wheat pastry flour (only cook with whole grain flours not AP) but that stuff’s so light it shouldn’t effect anything either. Thanks for a great recipe and inspiration! Robin
Robin, this is a really good coffee cake. I do not know about substitutions. If you do make this, let me know exactly what you did change. I am all for making something more healthy, I just have not been too successful. I will change anything that contains soy lecithin.