It is no secret that I bake all the time, so I have gotten very familiar with smells of freshly baked goods permeating my home. This cream cheese coffee cake however had me a bit impatient waiting for it to come out the oven what with the smell of the lemon, the almonds and the vanilla you would be impatient too. 

This cake is filled with a sweetened lemon cream cheese combined with lemon juice and vanilla  which literally takes this cake to the proverbial next level.  For this recipe, in order to make sure the cake stays moist milk which is the preferred source of dairy used in most coffee cakes, this recipe swaps it out for sour cream to ensure the moistness that makes a good cake amazing. The addition of sour cream means that you will need to add baking soda  along with the baking powder in order to help neutralize the acidity of the sour cream and also help the browning of the cake.

You will want to use a 10 inch bundt or tube pan for this recipe and make sure that you lightly tap the pan a couple of times in order to knock out any air bubbles. 



1/4 cups sugar

1 1/2 tsp lemon zest

1/2 cup almonds

2 1/4 cups all purpose flour

1 1/8 tsp baking powder

1 1/4 tsp baking soda

1 tsp salt

10 tablespoons softened unsalted butter

1 1/8 cups plus 5 Tbsp sugar

1 Tbsp lemon zest

4 tsp lemon juice

4 eggs

5 tsp vanilla extract

1 1/4 cups sour cream

8 ounces cream cheese


1. Preheat oven to 350 degrees;  for the topping, in a small bowl mix together the sugar and lemon zest until the sugar is moistened, add in the almonds mix and set aside;

2. In a medium bowl combine the flour, baking powder, baking soda and salt.  Put butter, sugar, and lemon zest in a mixer and mix till light and fluffy; add in the eggs one at a time and ensure each one is fully combined before adding the next one. 

3. Pour in 4 teaspoons of the vanilla extract and then reduce speed mixer to low and put in the flour mixture in 3 additions alternating with the sour cream in 2 additions ending with the flour mixture;

3. Set aside 1 1/4 cups of batter and put remaining batter into cake pan smoothing the top; Beat cream cheese, remaining sugar, lemon juice and leftover vanilla until smooth and slightly lightened; add 1/4 cup of the batter you set aside and mix in. Spoon the cream cheese mixture evenly over the batter and smooth the top; spread the remaining 1 cup of batter over the filling and smooth;

4. Lightly swirl in the filling into the batter using figure eight motions, making sure that you don't scrape the bottom or the edges.  Tap the pan a couple of times to knock out any air bubbles; sprinkle the sugar topping evenly over the batter and press gently into the batter to adhere;

5. Bake till golden brown and a skewer comes out clean about 45 to 50 minutes. Once done, remove pan and tap on surface about twice or thrice.  Worth noting is that the cake might sink a little but with this recipe this is perfectly normal; let the cake sit in the pan for an hour and then invert onto a plate or baking pan. Place a wire rack  on top of cake and invert the cake sugar side up and let the cake cook completely before serving.

Wishing you all things sweet, 



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