Lemon Cream Cheese Coffee Cake

4.72 from 7 votes

Lemony and moist coffee cake great for dessert or for a breakfast treat.

Prep Time10

Cook Time20

Total Time30

Course: Quick Breads

Cuisine: American

Servings: slices

Calories: 451kcal

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.

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

You can also make this recipe in a small loaf pan of mini bundt cakes.

DUse fresh lemon juice and lemon zest for the best lemon flavor. Stay away from bottled juice!

The more liquid you add to the glaze the thinner it will turn out. Ad in the liquids slowly until you get the desired consistency.

Mixing the glaze in a small measuring cup with a pour spout makes it easy to drizzle the glaze over the coffee cake.

This cake keeps well covered at room temperature for up to 2 days, but it probably won't last that long!.