This lemon coffee cake recipe offers a delightful twist on a classic, perfect for those seeking a bright, zesty treat. What truly sets this recipe apart is its luscious cream cheese swirl, which adds a decadent richness and beautiful texture to every bite. Crafted with almond flour, it provides a tender crumb that pairs wonderfully with the vibrant lemon. I remember the first time I perfected this lemon coffee cake; the aroma of lemon zest filling the kitchen was absolutely intoxicating. This cake isn’t just a dessert; it’s an experience, ideal for breakfast, brunch, or an afternoon pick-me-up. It’s a simple pleasure that feels gourmet, making it a fantastic addition to your baking repertoire, especially for those who appreciate a good lemon coffee cake.

⏱ Time: 50 min
👥 Servings: 9
📊 Level: Easy
🥗 10 ingredients
Lemon Cream Cheese Coffee Cake - lemon coffee cake - Lemon coffee cake: bake this delightful, tender cake with a tangy cream cheese swirl. Made with almond flou

Lemon Cream Cheese Coffee Cake

Lemon coffee cake: bake this delightful, tender cake with a tangy cream cheese swirl. Made with almond flour, it’s perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 8 ounces cream cheese, softened
  • 1/3 cup Swerve Confectioners
  • 1 large egg, room temperature
  • 2 tsp lemon zest
  • 1/2 tsp lemon extract
  • 2 1/2 cups almond flour
  • 2/3 cup Swerve Granular
  • 1/3 cup unflavored whey protein powder
  • 2 tsp baking powder
  • 1/2 tsp salt

Method
 

  1. In a medium bowl, beat the softened cream cheese with the Swerve Confectioners until smooth. Beat in the egg, lemon zest, and lemon extract until well combined. Set aside.
  2. In a large bowl, whisk together the almond flour, Swerve Granular, whey protein powder, baking powder, and salt.
  3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  4. Spoon half of the batter into a greased 8×8 inch baking pan. Drop spoonfuls of the cream cheese mixture over the batter, then top with the remaining cake batter.
  5. Using a knife or skewer, gently swirl the cream cheese through the cake batter to create a marbled effect.
  6. Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Cool completely before slicing and serving.

Notes

– For the most vibrant lemon flavor, use freshly grated lemon zest. Avoid the white pith, as it can be bitter.
– Ensure your cream cheese is truly softened to room temperature for a smooth, lump-free swirl. This makes it much easier to incorporate evenly into the batter.
– If your cake browns too quickly on top, loosely tent it with aluminum foil for the remaining baking time to prevent over-browning while the interior finishes cooking.
– Store leftover lemon coffee cake tightly covered at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, individual slices can be frozen for up to 3 months; thaw overnight in the refrigerator.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • For the most vibrant lemon flavor, use freshly grated lemon zest. Avoid the white pith, as it can be bitter.
  • Ensure your cream cheese is truly softened to room temperature for a smooth, lump-free swirl. This makes it much easier to incorporate evenly into the batter.
  • If your cake browns too quickly on top, loosely tent it with aluminum foil for the remaining baking time to prevent over-browning while the interior finishes cooking.
  • Store leftover lemon coffee cake tightly covered at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, individual slices can be frozen for up to 3 months; thaw overnight in the refrigerator.

This lemon coffee cake is a true crowd-pleaser, offering a perfect balance of tang and sweetness. Enjoy baking and sharing this delightful treat with loved ones!

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