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Cheese-Filled Lemon Coffee Cake

 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
6 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 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 King Arthur Unbleached 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

Directions

  • 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.
  • 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;

2 of 2

Cheese-Filled Lemon Coffee Cake (continued)

Directions (continued)

  • spoon over batter. Top with remaining batter.
  • 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.
  • In a small bowl, combine glaze ingredients. Drizzle over cake.
  • Refrigerate leftovers. Yield: 6 servings.
Nutritional Facts: 1 slice equals 612 calories, 23 g fat (14 g saturated fat), 98 mg cholesterol, 513 mg sodium, 96 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.