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Cheese-Filled Lemon Coffee Cake

Lemon lovers will find this rich, glazed coffee cake absolutely scrumptious. The cream cheese in the middle is a wonderful surprise and nicely complements the tart citrus flavor.—Tessa Mabe, Toledo, Oregon
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    6 servings

Ingredients

  • 1/3 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 1 large egg, room temperature
  • 1/2 cup lemon juice
  • 2 tablespoons grated lemon zest
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 5 ounces cream cheese, softened
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 4-1/2 teaspoons butter, melted
  • 4-1/2 teaspoons lemon juice
  • 1/4 teaspoon grated lemon zest

Directions

  • Preheat oven to 350°. Ib a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add egg; mix well. Stir in lemon juice and lemon zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
  • Pour half of the batter into a greased and floured 8-in. fluted tube pan. In a small bowl, combine cream cheese and remaining sugar; spoon over batter. Top with remaining batter.
  • Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • In a small bowl, combine glaze ingredients. Drizzle over cake. Refrigerate leftovers.

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