A small-batch lemon coffee cake baked in a six-inch cake pan is perfect for a one or two-person household. You just might have a little leftover to take to work to enjoy with your Monday morning coffee.
The cake is soft and moist with a tender crumb and fresh lemon flavor. Made with simple ingredients, this cake is delicious as an afternoon snack with coffee or a sweet morning treat
I’m a pushover for lemony desserts and lemon bread. The coffee cake is also great topped with fresh raspberries. I got a little impatient and decided to bake and photograph immediately so I could dig in!
Use your imagination and envision plump red raspberries gently nestled on top of this tasty coffee cake! I need to bake another one tomorrow after a quick mid-week run to the farmer’s market for those raspberries.
Top Tip: Out of lemons? Make the glaze using lemon juice powder.
How to Store Leftovers
- Room Temperature: the coffee cake will stay fresh for about two days when stored at room temperature. Place the coffee cake on a plate or in a container with a tight-fitting lid.
- Refrigerator: the coffee cake will stay fresh for up to three days when stored in the refrigerator. Place the coffee cake on a plate or in a container with a tight-fitting lid. I
- Freezer: the unglazed cake can be frozen for up to two months. Wrap the coffee cake tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or bag. Thaw the coffee cake overnight in the refrigerator before serving.
For extra lemony goodness, slice the cake in half and spread some homemade lemon curd.
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Lemon Cream Cheese Coffee Cake
Ingredients
Coffee Cake
- 2 tablespoons cream cheese room temperature
- ¼ cup butter softened
- ½ cup sugar
- 1 egg room temperature
- ¼ cup milk
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoon baking soda
- ¾ cup flour
- ⅛ teaspoon salt
Creamy Lemon Glaze
- ⅓ cup sifted powdered sugar
- 3 ounces cream cheese softened
- ½ tablespoon milk
- 2 tablespoon lemon juice
Instructions
Coffee Cake
- Place oven rack in middle position and preheat oven to 350 degrees.In a medium bowl, beat the cream cheese and butter until nice and fluffy, about 90 seconds using a hand mixer on the low setting.2 tablespoons cream cheese, ¼ cup butter
- Beat in the sugar until well blended or "creamed."½ cup sugar
- Beat in the egg.1 egg
- Mix the flour, salt, and baking soda in a small bowl, then add to the batter mixture.¼ teaspoon baking soda, ¾ cup flour, ⅛ teaspoon salt
- Add the lemon juice, lemon zest, and milk. Mix to combine well.¼ cup milk, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon lemon zest
- Spoon the batter into a 6-inch cake pan or two mini loaf pans and spread evenly.
- Bake at 350º F for about 20 minutes or until a toothpick or cake tester inserted comes out with just a few crumbs. Careful not to overcook.
- Set aside and let cool while you make the lemon glaze.
- Remove from pan, place on serving dish, and drizzle with lemon glaze. Sprinkle top with powdered sugar.
Creamy Style Lemon Glaze
- 1. Mix all lemon glaze ingredients in a small bowl or measuring cup and stir with a small whisk until well blended and smooth.⅓ cup sifted powdered sugar, 3 ounces cream cheese, ½ tablespoon milk, 2 tablespoon lemon juice
Notes
Nutrition Disclaimer
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.
Nutrition
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Your recipes look yummy. I love finding small batch recipes of all types. Your instructions are clear and easy to follow. I look forward to making some delicious treats. Thanks for sharing!