Lemon Coffee Cake:
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1/4 cup milk
- 2 Tbsp. lemon juice
- zest from 1 lemon
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 1/4 cups all-purpose flour
Lemon Cream Cheese Filling:
- 8 oz. cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 large egg
- zest from 1 lemon
Crumb Topping:
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 tsp. salt
- 1 1/2 cups all-purpose flour
Preheat the oven to 325 degrees. Grease a 9” springform pan with cooking spray. In a large bowl with an electric mixer, beat the butter and sugar until well combined, about two minutes. Add the eggs, one at a time, mixing until well combined. Add the vanilla, milk, lemon juice, lemon zest, baking soda, baking powder and salt. Beat until combined. Fold in flour with spatula until just combined. Pour into prepared springform pan. In a medium bowl, beat the cream cheese, sugar, egg and lemon until creamy, about two minutes. Spread cream cheese mixture over the cake, keeping it about 1/2” away from the edges so it doesn’t touch the side of the pan. In a medium bowl, combine the butter, brown sugar, sugar, salt and flour with a fork until well combined. Sprinkle over the top of the cream cheese layer. Bake until slightly golden on top, about 38-40 minutes. It will still seem a little jiggly in the middle due to the cream cheese layer but it will set up. Cool completely. Release from the springform pan. Cut and serve. Enjoy!
Contributed by Taylor Ellingson, local cookbook author and food blogger at greensnchocolate.com
