Description
A delightful lemon coffee cake with a creamy lemon filling, perfect for brunch or a sweet afternoon snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup sour cream
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ¾ cup brown sugar
- ½ cup rolled oats
- ½ cup chopped nuts (optional)
- ½ tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Combine the flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
- Cream together the softened butter and granulated sugar until fluffy.
- Add the eggs one at a time, well incorporating each before the next.
- Mix in the vanilla extract, sour cream, lemon zest, and lemon juice until unified.
- Fold in the dry ingredients gradually, mixing until just combined.
- Beat the cream cheese and powdered sugar in a separate bowl until smooth and creamy.
- Pour half of the batter into the prepared pan. Layer the cream cheese mixture on top, followed by the remaining batter.
- Combine the brown sugar, oats, nuts, and cinnamon, then sprinkle over the cake.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Let it cool for a few minutes before serving.
Notes
Serve warm with powdered sugar or alongside fresh berries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg