Lemon Cream Coffee Cake Recipes

LUSCIOUS LEMON COFFEE CAKE

Steps:

• Combine topping ingredients and set aside. In a bowl, combine cake and pudding mixes, sour cream, eggs and oil. Mix on medium speed for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle half of the topping over batter. Spoon remaining batter over topping and spread evenly. Sprinkle with remaining topping. Bake at 350° for 30-35 minutes or until cake tests done.

LEMON CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degree F. Grease a 13x9x2-inch baking pan; set aside.
• In a medium mixing bowl beat cream cheese with an electric mixer until fluffy. Beat in 1/4 cup sugar; fold in lemon yogurt and lemon peel. Set aside.
• In a large mixing bowl stir together 3 cups flour, 1 cup sugar, baking powder, salt and nutmeg or mace. Cut in the 1 cup butter until mixture resembles fine crumbs. Combine eggs, milk and almond extract. Add to flour mixture, mixing until blended. Spread half of the batter in the prepared pan.
• Spoon the cream cheese mixture over the batter. Spoon the remaining batter in small mounds over the cream cheese mixture, spreading out as much as possible.
• Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in pecans or almonds. Sprinkle nut mixture over batter in pan.
• Bake for 45 to 55 minutes or until cake is golden andtoothpick inserted in dough mounds comes out clean (do not test in filling). Cool on wire rack at least 45 minutes before serving. Chill to store.

LEMON CREAM CHEESE COFFEE CAKE

Steps:

• For Cake: Preheat oven to 350 degrees F.
• Grease and flour 9" springform pan or use a 9" to 10" round cake pan.
• Combine flour and sugar in medium bowl.
• Cut in the butter with pastry blender or use two knives until mixture resembles coarse crumbs.
• Reserve 1 cup of the crumb mixture to use for topping.
• To remaining crumb mixture add sour cream, egg, vanilla extract, baking powder, baking soda and salt; blend well.
• Spread over bottom and 2" up the sides of the prepared pan. (You are making a crust in this step. To ease spreading, put a little flour on your fingertips).
• For Filling: Beat cream cheese, 1/4 cup sugar and large egg in small mixer bowl until smooth.
• Spread over batter in pan.
• For the Topping: Spoon curd over filling; sprinkle with remaining crumb mixture and then sprinkle with sliced almonds.
• Bake for 45 to 50 minutes or until cream cheese filling is set and crust is golden brown.
• Cool slightly on wire rack.
• To serve (from springform pan), remove side of pan; slice coffee cake into wedges.

LEMON COFFEE CAKE

Steps:

• In a large bowl, beat 1 cup sugar, oil and eggs until well blended. Combine the flour, baking powder and salt; gradually beat into egg mixture until blended., Pour half into a greased 13-in. x 9-in. baking dish. Spread pie filling over batter. Top with remaining batter. Combine the cinnamon and remaining sugar; sprinkle over the top. , Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool on a wire rack.

LEMON-CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray.
• In large bowl, measure 2 1/2 cups Bisquick™ mix. In large measuring cup or bowl, beat 2 eggs, 1 cup sugar, the milk, 2 tablespoons lemon peel and 2 tablespoons lemon juice. Fold into Bisquick™, followed by melted butter. Spread batter in pan.
• In medium bowl, beat Cream Cheese Mixture ingredients with electric mixer on medium speed until smooth and combined. Drop mixture by dollops all over top of batter; swirl using butter knife.
• In small bowl, mix 1/2 cup Bisquick™ mix, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in cold butter using pastry blender or by pinching with clean fingers until you get coarse, sandy crumbs. Spread streusel over top of batter.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and edges of cake are golden. Cool on cooling rack at least 20 minutes before serving.