Nothing better with a cup of tea than this lemon coffee cake.
Something about the word “lemon” always makes me pucker. Several years ago after returning from Italy I decided I was going to make some
limoncello; we enjoyed it while there and I though how easy could that be to make. So, I go about gathering my ingredients which were a lot of lemons, sugar and vodka. I still think I had either cheap vodka or to0 high of a proof of vodka. Here’s what happened in my little experiment. I did the first stage which might have taken 20 days (not the link I gave you), then I strained it off and did something else to the mixture and I think I had to wait another 20 days. So the morning of the 40th day I couldn’t wait to try it and 8:30 in the morning I poured myself a shot. Wow, it was terrible. I ended up throwing it all away and just bought some at the liquor store.
You won’t throw away this this lemon cake. When I found this recipe at My Lovely Little Kitchen I notice the different cream cheese she used. So when I went to the store to get my ingredients I bought goat milk cream cheese not remembering that she used Greek yogurt cream cheese. I had never heard of either one. When I traced her recipe back to see where she got the idea I ended up at Two In The Kitchen and she had used regular cream cheese and looking further, I saw her recipe came from a fruit filled coffee cake recipe from a Better Homes and Garden book. Interesting how recipes evolve with each time they are baked.
I will tweak my recipe the next time and use regular lemons instead of Meyer lemons and may try the Greek Yogurt cream cheese just to compare to the goat. What I did like about the goat cream cheese is that you could taste a little saltiness from the goat cheese. No, no baaaahing over this cake; it did not taste like eating goat cheese.
BLAST FROM THE PAST: Smoked Chicken Salad Sandwiches (9,000+ views) is a recipe I use to do all the time for business lunches I catered. It’s a must to have smoked chicken whether you smoke it yourself or buy a smoked chicken from the grocery. Simple ingredients of chicken, fresh spinach and boiled eggs make this a tasty sandwich.
Beautiful lemony piece of cake, right out of the oven.
I bought Myer lemons but if you want a little more tartness, buy regular lemons.
Mix the goat milk cream cheese (or regular cream cheese), egg, and sugar together until smooth.
For the cake part, beat the egg, sugar, yogurt, lemon juice and lemon zest.
Add in the flour and beat until smooth.
Line an 8″ square pan with parchment, letting the ends over over the sides. If you have a square pan other than glass, use it. I don’t like the way glass bakes (I didn’t own (then) a square pan that was metal) because it seems like the bottom gets too brown before the cake is done.
Pour the cream cheese topping over the cake and smooth just to the edge.
Cover the top of the filling with the crumb mixture, then bake in 350° oven for 40-45 minutes.
After the cake has cooled, lift the cake out of the pan using the ends of the parchment paper. Then dust heavily with powdered sugar.
- 8 oz. Goat Milk Cream Cheese (or regular)
- 1/4 c. sugar
- 1 egg
- 1 1/2 tsp. fresh lemon juice
- 1 1/2 c. flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 c. vegetable oil
- 3/4 c. sugar
- 1 egg
- 1/2 c. Greek yogurt
- zest of one lemon
- 1 Tbsp. fresh lemon juice (or more for a more lemony taste)
- 1/2 c. flour
- 1/3 c. sugar
- 2 Tbsp. cold cubed butter
- powdered sugar for dusting
- Preheat oven to 350 degrees. Prepare an 8 x 8 inch baking dish by lining it with parchment paper, leaving extra paper hanging over two of the sides. If you don't have parchment paper, spray the dish with non-stick cooking spray.
- FOR THE CREAM CHEESE LAYER
- In a medium bowl, stir together cream cheese, sugar, egg, and lemon juice until smooth and creamy. Set aside.
- FOR THE COFFEE CAKE
- In another medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer, mix oil and sugar. Add egg and mix well.
- Add Greek yogurt, lemon zest and lemon juice. Mix well on medium speed until smooth and creamy.
- Gradually add the flour mixture to the batter and mix until incorporated on low speed. Be careful not to over mix.
- Spoon the batter into the prepared baking dish and smooth it out to the edges.
- Carefully spread the cream cheese mixture over the top of the batter, spreading it almost to the edges.
- FOR THE CRUMB TOPPING
- To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and using a pastry cutter or two forks, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter. Pour the crumb mixture over the cream cheese layer.
- Bake the coffee cake at 350 degrees for 40-45 minutes. Allow to cool, and then dust with powdered sugar. Remove from the dish using parchment paper to a cutting board, and cut into 16 squares.
- I used a glass pan and my bottom got too brown before the cake got done. Glass is the poorest conductor of heat so I learned my lesson on baking with pyrex. I'm buy a metal 8x8" pan.
- If you don't want to try goat milk cream cheese or Greek yogurt cream cheese, just use regular cream cheese.