Lemon Cream Coffee Cake Recipe

Name: Lemon Cream Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package cream cheese, softened; 1/4 cup sugar; 1 (8 ounce) carton lemon yogurt; 1 1/2 teaspoons finely shredded lemon peel; 3 cups all-purpose flour; 1 cup sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg or 1/4 teaspoon mace; 1 cup butter; 2 eggs, slightly beaten; 1 cup milk; 1/2 teaspoon almond extract; 1/2 cup sugar; 1/2 cup all-purpose flour; 1/4 cup butter; 1/2 cup chopped pecans or 1/2 cup sliced almonds

Servings: persons

1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 (8 ounce) carton lemon yogurt
1 1/2 teaspoons finely shredded lemon peel
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg or 1/4 teaspoon mace
1 cup butter
2 eggs, slightly beaten
1 cup milk
1/2 teaspoon almond extract
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter
1/2 cup chopped pecans or 1/2 cup sliced almonds

1
Preheat oven to 350 degree F. Grease a 13x9x2-inch baking pan; set aside.
2
In a medium mixing bowl beat cream cheese with an electric mixer until fluffy. Beat in 1/4 cup sugar; fold in lemon yogurt and lemon peel. Set aside.
3
In a large mixing bowl stir together 3 cups flour, 1 cup sugar, baking powder, salt and nutmeg or mace. Cut in the 1 cup butter until mixture resembles fine crumbs. Combine eggs, milk and almond extract. Add to flour mixture, mixing until blended. Spread half of the batter in the prepared pan.
4
Spoon the cream cheese mixture over the batter. Spoon the remaining batter in small mounds over the cream cheese mixture, spreading out as much as possible.
5
Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in pecans or almonds. Sprinkle nut mixture over batter in pan.
6
Bake for 45 to 55 minutes or until cake is golden andtoothpick inserted in dough mounds comes out clean (do not test in filling). Cool on wire rack at least 45 minutes before serving. Chill to store.

1550

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (8 ounce) package cream cheese, softened, 1/4 cup sugar, 1 (8 ounce) carton lemon yogurt, 1 1/2 teaspoons finely shredded lemon peel, and more.

Yes, Lemon Cream Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cream Coffee Cake

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