Cheese-Filled Lemon Coffee Cake Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 6 servings


  • 1/3 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 1 egg
  • 1/2 cup lemon juice
  • 2 tablespoons grated lemon peel
  • 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 peel

Nutritional Facts

1 slice: 612 calories, 23g fat (14g saturated fat), 98mg cholesterol, 513mg sodium, 96g carbohydrate (62g sugars, 1g fiber), 8g protein.


  1. In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add egg; mix well. Stir in lemon juice and lemon peel. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
  2. 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.
  3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. In a small bowl, combine glaze ingredients. Drizzle over cake. Refrigerate leftovers. Yield: 6 servings.
Originally published as Cheese-Filled Lemon Coffee Cake in Country Woman Christmas Annual 2010, p30

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Sarah041604 User ID: 6626291 143325
Reviewed Apr. 3, 2012

"This was very good! Baked the night before. Recipe said to refrigerate leftovers, so I did put it in the fridge overnight. I used 4 small lemons to get the required amount of zest & juice. Great flavor :)"

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