Prepare to embark on a culinary journey that will transform your ordinary breakfast or afternoon treat into an extraordinary sensory experience! This Lemon Buttermilk Coffee Cake isn't just another dessert – it's a symphony of tangy lemon, creamy cheesecake, and crunchy almond streusel that will have your family and friends begging for seconds. Imagine cutting into a moist, tender cake with a surprise cheesecake layer that melts in your mouth, topped with a golden, nutty streusel that adds the perfect crunch. This isn't just a recipe; it's a slice of pure happiness waiting to be discovered in your very own kitchen!
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons lemon zest
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar (for filling)
- 1 tablespoon lemon juice (for filling)
- 1 cup sliced almonds (for streusel)
- ½ cup brown sugar (for streusel)
- ½ cup flour (for streusel)
- ¼ cup unsalted butter, melted (for streusel)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray and set aside.
- In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until well incorporated.
- In a separate bowl, cream the softened butter until smooth. Add buttermilk, eggs, and lemon zest. Mix until the wet ingredients are fully combined.
- Gradually fold the wet ingredients into the dry ingredients, stirring until a smooth batter forms. Be careful not to overmix.
- For the cheesecake filling, beat the softened cream cheese with powdered sugar and lemon juice until creamy and well blended.
- Pour half of the cake batter into the prepared baking pan. Carefully spread the cream cheese mixture evenly over the batter.
- Pour the remaining cake batter over the cream cheese layer, ensuring an even distribution.
- For the almond streusel, combine sliced almonds, brown sugar, flour, and melted butter in a bowl. Mix until it forms a crumbly texture.
- Sprinkle the almond streusel evenly over the top of the cake batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 15-20 minutes before slicing.
- Optional: Dust with additional powdered sugar or drizzle with a light lemon glaze before serving.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender and light.
- Zest Matters: Use fresh lemon zest for the most vibrant citrus flavor – avoid the white pith, which can be bitter.
- Streusel Technique: For the perfect crumbly streusel, use cold melted butter and mix until the mixture looks like coarse sand.
- Toothpick Test: Always check for doneness by inserting a toothpick into the center – it should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool in the pan for 15-20 minutes before cutting to help it set and prevent crumbling.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature or up to a week in the refrigerator.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 7g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 85mg
