Cheese-Filled Lemon Coffee Cake Recipe

5 1 1
Publisher Photo

Cheese-Filled Lemon Coffee Cake Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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; spoon over batter. Top with remaining batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted in 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.
Originally published as Cheese-Filled Lemon Coffee Cake in Country Woman Christmas Annual 2010, p30

Nutritional Facts

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

  • 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
  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 in 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCheese-Filled Lemon Coffee Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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 :)"

Loading Image