Lemon Cream Cheese Coffee Cake

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

Crumble 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 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 In a small bowl, sift together the flour, salt, and baking powder. Set aside. 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.

With the mixer on low, add in the eggs and vanilla. Mix on low until combined.

In a 1-cup measuring cup, add the milk and fresh lemon juice. Stir together well.

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 Pour batter into prepared pan. 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.

Evenly sprinkle the crumble over top the cream cheese.

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.

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