Prepare to transform your morning routine with a decadent twist that will make your taste buds dance and your kitchen smell like a gourmet bakery! This Greek Yogurt Cream Cheese Lemon Coffee Cake is not just a recipe—it's a culinary experience that blends tangy, creamy, and sweet flavors into one irresistible slice of heaven. Imagine biting into a moist, tender cake bursting with bright lemon notes and a rich, velvety texture that melts in your mouth. Whether you're a brunch enthusiast, a coffee lover, or simply someone who appreciates extraordinary desserts, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Greek
Serves: 8 servings
Ingredients
- 1 cup Greek yogurt
- 8 oz cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 lemon, zested and juiced
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper, ensuring the sides have some overhang for easy removal.
- In a large mixing bowl, combine the softened cream cheese and Greek yogurt. Beat with an electric mixer until smooth and fully integrated, about 2-3 minutes.
- Add sugar to the cream cheese mixture and continue beating until the mixture becomes light and fluffy, approximately 2 minutes.
- Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in the lemon zest and lemon juice, ensuring even distribution.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to create a uniform dry mixture.
- Gradually fold the dry ingredients into the wet mixture, stirring gently to avoid overmixing. Pour in the melted butter and mix until just combined.
- Transfer the batter to the prepared baking pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes. Then, use the parchment paper to lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, slice into 8 equal pieces. Optional: dust with powdered sugar or drizzle with a light lemon glaze before serving.
Tips
- Room Temperature Matters: Ensure your cream cheese, eggs, and butter are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated to maintain the cake's tender crumb.
- Zest Before Juicing: Always zest your lemon before cutting and juicing to maximize flavor extraction.
- Check for Doneness: Use the toothpick test—a few moist crumbs are okay, but no wet batter should stick to the toothpick.
- Cooling is Crucial: Allow the cake to cool completely before slicing to prevent crumbling and help set the structure.
- Storage Hack: This cake stays fresh for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 344kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 73mg
