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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Lemon Coffee Cake Recipe

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This recipe for Lemon Coffee Cake is from Fusion of Flavor, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cream Cheese Layer

8 oz pack Neufchatel
1/4 c splenda
1 egg
Juice of 1 fresh lemon

Coffee Cake

1 c whole wheat pastry flour
1/2 c vanilla whey protein powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c canola oil
1 egg
1/2 c Greek yogurt
Zest of 1 lemon
Juice of 2 to 3 fresh lemons
1/4 c sugar
12 c splenda

Crumb Topping

1/4 c whole wheat pastry flour
1/4 c splenda
2 Tbsp cold butter
Directions:
Directions:
Preheat oven to 350º F
For round cake - assemble 9" springform pan
For square cake - line 8 x 8 pan with parchment paper

Cream Cheese Layer- place ingredients in small bowl. Beat with handheld mixer till smooth and creamy. Set aside

Coffee Cake Layer- in a small bowl whisk together flour, protein powder, baking powder, baking soda and salt

In a medium bowl, beat oil, sugar and splenda until combined. Add egg and beat well.
Add yogurt, lemon zest and lemon juice. Beat on medium speed until smooth and creamy
Gradually add flour mixture to batter and mix on low speed until incorporated (Be careful not to over mix)

Spoon batter into pan of choice
Smooth out to edges
Carefully spread cream cheese mixture over top of batter, spreading almost to edges

Crumb Topping Layer- pour ingredients into small bowl
Use pastry cutter or 2 forks to cut butter into dry ingredients until you have pea size crumbs of flour coated butter
Pour over top of cream cheese layer

Bake coffee cake for ~40 minutes
Allow to cool
Number Of Servings:
Number Of Servings:
~16 depending on pan used and how its cut
Preparation Time:
Preparation Time:
20 - 30 minutes

 

 

 

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