Glazed Lemon Crumb Cake; cheesecake filling. Perfect breakfast or dessert.
Glazed Lemon Crumb Coffee Cake
CAKE ING 1 1/4 cup flour 1/2 cup granulated sugar 1/4 tsp ea baking powder, baking soda, k/salt 6 Tb butter, 2 large eggs tsp vanilla 2 Tb lemon juice 1/4 cup milk FILLING 1 package (8oz) cream cheese, softened 1/4 cup granulated sugar 1 large egg 1 lemon, zested STREUSEL 1/2 cup light brown sugar, packed 1/4 cup granulated sugar 1/4 tsp kosher salt 1/2 cup unsalted butter, melted 1 1/2 cup all-purpose flour GLAZE Tb lemon juice cup conf Tb milk
CAKE mix/combine on low flour, sugar, baking powder, baking soda and salt. Beat in softened butter until crumbly. Add in eggs, vanilla extract, lemon juice and milk. Beat for about 3-4 minutes until light and fluffy. Pour into grease and flour 9" springform. Add Filling, then Streusel. Bake 325 deg 38-42 minutes. Cool completely in pan. When cooled, release from springform pan. Drizzle w/ Glaze. CHEF NOTE: I like to refrigerate this cake before serving!
FILLING beat cream cheese, sugar, egg and lemon zest 4-5 min. Pour over cake layer; careful to not let it touch the pan sides.
STREUSEL combine ing with a fork. Sprinkle over top of cake.
GLAZE Whisk glaze ing smooth. Drizzle over cooled cake.