Lemon Buttermilk Coffee Cake with Lemon Cheesecake Filling and Almond Streusel
Serves 235 mins prep45 mins cook
Bright, lemony, and SO. GOOD. This Lemon Buttermilk Coffee Cake with Lemon Cheesecake Filling and Almond Streusel is so simple to make, but absolutely delicious. The perfect way to start your mornings!
0 servings
What you need
Instructions
Almond Streusel In a small bowl, combine sugars, flour, and almonds. Add butter. Mix thoroughly. Set aside. Cheesecake Filling With an electric mixer, beat cream cheese until smooth. Add sugar and beat until smooth. Stir in egg. Mix in lemon juice, lemon zest, and vanilla. Cover and refrigerate until ready to use. Coffee Cake Heat oven to 350° F. Line the bottom of a 9-inch square pan with parchment. Spray with baking spray. Set aside. With an electric mixer, beat sugars and butter until well blended, about 1-2 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until light and fluffy, 2-3 minutes. Combine flour, baking powder, and baking soda. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla, lemon juice, and lemon zest.View original recipe