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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
1 (8 oz) pkg cream cheese, softened
1/2 cup butter, softened
1 cup sugar
2 eggs
1 lemon grated (about 3 tbsp). Use fruit, juice and peel.
(Reserved some of the grated lemon peel for the glaze – see below)
2 cups flour
1 tbsp baking powder
Beat together cream cheese and butter until mixture is fluffy, about 2 minutes. Beat in sugar until blended. Beat in eggs, one at a time, until blended. Beat in lemon. Combine and add flour and baking powder and beat until blended. Do not overbeat.
Spread batter evenly into a greased 10-inch tube pan and bake at 350 for about 35 minutes, or until top is browned and a cake tester, inserted in center, comes out clean. Allow to cool in pan.
When cool, remove from pan, drizzle top with Creamy Lemon Glaze and allow a little to drip down the sides. Serves 10.
Creamy Lemon Glaze
1 tbsp heavy cream/whipping cream
2 tsp grated lemon peel
1/2 cup sifted powdered sugar
Stir together all the ingredients until blended.
NOTES: Grated lemon means to use the grated fruit, which includes the peel, juice and fruit. The lemon can be grated on the 3rd largest side of a 4-sided hand grater, by using short, quick strokes. If the lemon is very thick-skinned, peel off the zest (the yellow part) and remove the pith (the white part). Finely chop (not puree) the zest with the fruit in a food processor. (I used a lime can be used instead of a lemon.)
Recommend using a springform pan for ease of removing the cake, but not necessary. If not use a tube pan, the cooking times can very.
Also, note because the cake contains cream cheese, the tester may not come out completely clean just make sure the tester does not come out with uncooked dough. The cake should have a firm visual texture on top, and start to become golden brown at the edges (most will still be yellow).
For the glaze, if the glaze is not thin enough to drizzle, add a little more of the cream at a time until you get the consistency you want. If you need to thicken it (i.e. added too much cream), add in a little more powdered sugar.
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LEMON CREAM CHEESE COFFECAKE WITH CREAMY LEMON GLAZE
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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
1 (8 oz) pkg cream cheese, softened
1/2 cup butter, softened
1 cup sugar
2 eggs
1 lemon grated (about 3 tbsp). Use fruit, juice and peel.
(Reserved some of the grated lemon peel for the glaze – see below)
2 cups flour
1 tbsp baking powder
Beat together cream cheese and butter until mixture is fluffy, about 2 minutes. Beat in sugar until blended. Beat in eggs, one at a time, until blended. Beat in lemon. Combine and add flour and baking powder and beat until blended. Do not overbeat.
Spread batter evenly into a greased 10-inch tube pan and bake at 350 for about 35 minutes, or until top is browned and a cake tester, inserted in center, comes out clean. Allow to cool in pan.
When cool, remove from pan, drizzle top with Creamy Lemon Glaze and allow a little to drip down the sides. Serves 10.
Creamy Lemon Glaze
1 tbsp heavy cream/whipping cream
2 tsp grated lemon peel
1/2 cup sifted powdered sugar
Stir together all the ingredients until blended.
NOTES: Grated lemon means to use the grated fruit, which includes the peel, juice and fruit. The lemon can be grated on the 3rd largest side of a 4-sided hand grater, by using short, quick strokes. If the lemon is very thick-skinned, peel off the zest (the yellow part) and remove the pith (the white part). Finely chop (not puree) the zest with the fruit in a food processor. (I used a lime can be used instead of a lemon.)
Recommend using a springform pan for ease of removing the cake, but not necessary. If not use a tube pan, the cooking times can very.
Also, note because the cake contains cream cheese, the tester may not come out completely clean just make sure the tester does not come out with uncooked dough. The cake should have a firm visual texture on top, and start to become golden brown at the edges (most will still be yellow).
For the glaze, if the glaze is not thin enough to drizzle, add a little more of the cream at a time until you get the consistency you want. If you need to thicken it (i.e. added too much cream), add in a little more powdered sugar.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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