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Lemon-Cream Cheese Coffee Cake

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Lemon-Cream Cheese Coffee Cake
  • Prep Time 15 min
  • Total Time 1 hr 10 min
  • Servings 24
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Hosting a brunch party? Minimize the stress with this impressive coffee cake that’s made easy with Bisquick™ mix.

Ingredients

Batter

2 1/2
cups Original Bisquick™ mix
2
eggs
1
cup sugar
3/4
cup milk
2
tablespoons grated lemon peel
2
tablespoons lemon juice
2
tablespoons melted butter

Cream Cheese Mixture

1
package (8 oz) cream cheese, softened
1
egg
1/4
cup sugar
1
tablespoon grated lemon peel
2
teaspoons lemon juice

Streusel

1/2
cup Original Bisquick™ mix
1/4
cup sugar
1
tablespoon grated lemon peel
3
tablespoons cold butter, cubed

Directions

  • 1 Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray.
  • 2 In large bowl, measure 2 1/2 cups Bisquick™ mix. In large measuring cup or bowl, beat 2 eggs, 1 cup sugar, the milk, 2 tablespoons lemon peel and 2 tablespoons lemon juice. Fold into Bisquick™, followed by melted butter. Spread batter in pan.
  • 3 In medium bowl, beat Cream Cheese Mixture ingredients with electric mixer on medium speed until smooth and combined. Drop mixture by dollops all over top of batter; swirl using butter knife.
  • 4 In small bowl, mix 1/2 cup Bisquick™ mix, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in cold butter using pastry blender or by pinching with clean fingers until you get coarse, sandy crumbs. Spread streusel over top of batter.
  • 5 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and edges of cake are golden. Cool on cooling rack at least 20 minutes before serving.
Tips  

To make the swirls, just use a butter knife to cut through cream cheese and cake batter once or twice. Try not to overdo it—you want pockets of lemony cream cheese mixture throughout the cake.

You’ll need the grated peel of about 4 medium lemons for this cake. I like to just grate them all in the beginning, and then portion it out.

Nutrition Information 
No nutrition information available for this recipe
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