Lemon Coffee Cake

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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!

4 Quick Tips For This Lemon Coffee Cake

01 The cake batter is VERY thick. 02 Be careful not to beat the cheesecake after adding the egg! 03 Do NOT put the streusel onto the cake before par-baking. 04 You may need to cover this cake the last 5 minutes of baking. White Line Get The Recipe!

In a small bowl, combine sugars, flour, and almonds. Add butter. Mix thoroughly. Set aside.

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.

Whisk dry ingredients. Set aside,

Cream butter and sugars. Add eggs, one at a time, beating well in-between each addition.

Add dry ingredients to butter mixture alternately with buttermilk, beginning and ending with flour mixture.

Stir in vanilla, lemon juice, and lemon zest.

Spread or pipe ½ the batter evenly in bottom of prepared pan. Top with cheesecake.

Top with remaining batter. Bake for 20 minutes, until top is set.

Sprinkle the top with streusel. Continue to bake an additional 30-35 minutes.

In a small bowl, combine powdered sugar and lemon juice.

Drizzle over cooled cake and serve!

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