Cheese-Filled Lemon Coffee Cake

Name: Cheese-Filled Lemon Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 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

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

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.

Nutrition Facts

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

Reviews

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Average Rating:

Sarah041604

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 :)