Lemon cake

INGREDIENTS

CRUMBLE

• 1/2 cup (113g) butter, cold and cubed
• 3/4 cup all-purpose flour
• 1/3 cup confectioners sugar

CREAM CHEESE FILLING

• 8 ounces cream cheese, room temperature
• 1/2 cup (100g) granulated sugar

LEMON COFFEE CAKE

• 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup (113g) butter, room temperature
• 2 tablespoons lemon zest
• 3/4 cup granulated sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup milk (I prefer whole)
• 1/3 cup freshly squeezed lemon juice

GLAZE

• 1 cup (125g) confectioners sugar
• 1-2 tablespoons of milk

INSTRUCTIONS

1. Preheat oven to 325°F and prepare a 9x9 square pan with non-stick spray or butter and flour.

CRUMBLE

1. Using a food processor, fork, or your hands; combine butter, flour, and sugar in a bowl. (I prefer clean hands.) Make sure the butter is broken down and no larger than a pea when you are done. Set aside.

CREAM CHEESE FILLING

1. In the bowl of a stand mixer or using a hand-held mixer, combine the cream cheese and sugar until smooth and creamy. Set aside.

LEMON COFFEE CAKE

1. In a small bowl, sift together the flour, salt, and baking powder. Set aside.
2. In the bowl of a stand mixer or using a hand-held mixer, combine the butter, lemon zest, and sugar. Mix for 2-3 minutes or until light and fluffy. Scrape down the bowl as needed.
3. With the mixer on low, add in the eggs and vanilla. Mix on low until combined.
4. In a 1-cup measuring cup, add the milk and fresh lemon juice. Stir together well.
5. Add the dry ingredients to the butter mixture in the stand mixer and turn it on low. With the mixer on low, drizzle in the milk & lemon juice. Mix until just combined. Turn mixer off. Scrape sides as needed.

ASSEMBLY

1. Pour batter into prepared pan.
2. Spoon cream cheese mixture over top and then spread out with a spatula getting it into every corner. It does not matter if the cream cheese and batter combine slightly.
3. Evenly sprinkle the crumble over top the cream cheese.

4. Bake for 40 minutes at 325°F. Check doneness of cake with a toothpick. If an inserted toothpick is removed with wet batter, it is not done. (Or if it appears shiny on top it is not done). If the cake is not done and the top is starting to brown, cover with foil and bake an additional 10 minutes. Everyone's oven is different so make sure the cake is done before removing.

5. Remove coffee cake from oven and allow to cool for about 10 minutes.
6. Drizzle glaze over top and serve.