Lemon Coffee Cake

Lemon Coffee Cake is delicious, moist and sweet breakfast or snack/desert cake.

Bursting with tangy lemon flavor, perfect treat to enjoy spring or summer

Ingredients:

Topping

2/3 cup all-purpose flour

Dash of Salt

3 Tbsp. light brown sugar

5 Tbsp. sugar

4 Tbsp. unsalted butter-melted and cooled

Cake

1 and ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

6 Tbsp. unsalted butter-soften

1 cup sugar

1 teaspoon vanilla

Grated lemon zest from 1 lemon

2 eggs

¾ cup sour cream

1 cup Lemon curd (Stonewall Kitchen)

Cream Cheese Filling

8 ox cream cheese softened

1 egg

½ teaspoon vanilla

4 Tbsp. sugar

Instructions

1.    Preheat oven to 350 F. Line 8 x 8 x 2” square baking pan (or 9 x 9”)

2.    First make crumb topping. In bowl stir together flour, sugar, brown sugar and salt. Then add melted butter and stir with a fork until pea size crumb form.  Set in the fridge until ready to use

3.    To make the cake beat softened butter for a minute, then add sugar and beat until creamy.  Add lemon zest, vanilla and eggs and mix to combine

4.    Add sour cream and mix well, then mix in flour, baking powder  & salt.  Spread half of the batter in the prepared pan

5.    Spread 1 cup of lemon curd over the batter but don’t go all the way to the edges(or it will burn during baking)

6.    Spoon remaining batter on top

7.    Bear cream cheese, vanilla, sugar and egg until smooth.  Spread cream cheese mixture u=over the batter

8.    Sprinkle with crumb topping and bake about 45-55 minutes or until the center has se.  If it browns too much ten the top with aluminum foil

9.    Cool for 30 minutes in pan, then put the paper and lift the cake and transfer to a rack to cool completely

10. Dust with powdered sugar before serving if desired.