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.
Lemon Cream Cheese Coffee Cake
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
Instructions
- 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.
- In a large bowl, whisk together the almond flour, Swerve Granular, whey protein powder, baking powder, and salt.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- 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.
- Using a knife or skewer, gently swirl the cream cheese through the cake batter to create a marbled effect.
- 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
– 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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