Cream Cheese and Lemon Cake

lemon-cream-cheese-cake-2Noudat ons oudste kind in Stellenbosch studeer en hy net elke drie maande by die huis is, het ek besef hoe belangrik familietradisies is.   Ons het so om die etenstafel gesels oor ons gesin se tradisies wat hulle die meeste geniet en die beste onthou het. En meeste het met kos te doen.

Ek het besluit om iets in die familie se geheue (en op die heupe) neer te lê wat ek baie geniet.  Ek het begin om  elke Saterdagoggend ‘n koek vir die gesin te bak.  Elke week word ‘n nuwe resep getoets.  Die eerste week was daar bekommernis oor dieet, klere wat nog moet pas, ens.  Na net drie weke word daar nou al die Vrydag gevra wat se koek ma more gaan bak.  Is dit nou wat mens soete herinnerings noem?  😀 

Lemon Cream Cheese Cake
This Greek Yogurt Cream Cheese Lemon Coffee Cake is sweet and moist with a light lemon flavor and a creamy, crumbly topping.
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Cream Cheese Layer
  1. 250 gr Cream Cheese
  2. 1/4 c (60ml) sugar
  3. 1 egg
  4. 2 teasp (10ml) Fresh Lemon Juice
  1. 1,5 c (375ml) Flour
  2. 1/2 teasp (2.5ml) Baking Powder
  3. 1/4 teasp (1.25ml) Salt
  4. 1/2 c (125ml) Vegetable Oil
  5. 1/2 c (125ml) Sugar
  6. 1 egg
  7. 1/2 c (125ml) Greek Yogurt
  8. Zest of one lemon
  9. 1-2 tblsp (15-30ml) Fresh Lemon Juice
Crumb Topping
  1. 1/2 c (125ml) Flour
  2. 1/4 c (60ml) Sugar
  3. 2 tblsp (30ml) Butter
  4. Powdered sugar for dusting
  1. Preheat oven to 350 degrees.
  2. Prepare an 20cm x 20cm baking dish by lining it with parchment paper, leaving extra paper hanging over two of the sides. If you don't have parchment paper, spray the dish with non-stick cooking spray.
  4. In a medium bowl, stir together cream cheese, sugar, egg, and lemon juice until smooth and creamy. Set aside.
  6. In another medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  7. In the bowl of an electric stand mixer, mix oil and sugar. Add egg and mix well.
  8. Add Greek yogurt, lemon zest and lemon juice. Mix well on medium speed until smooth and creamy.
  9. Gradually add the flour mixture to the batter and mix until incorporated on low speed. Be careful not to over mix.
  10. Spoon the batter into the prepared baking dish and smooth it out to the edges.
  11. Carefully spread the cream cheese mixture over the top of the batter, spreading it almost to the edges.
  13. To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and using a pastry cutter or two forks, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter. Pour the crumb mixture over the cream cheese layer.
  14. Bake the coffee cake at 350 degrees for 40-45 minutes.
  15. Allow to cool, and then dust with powdered sugar.
  16. Remove from the dish using parchment paper to a cutting board, and cut into 16 squares.
Adapted from Two in the Kitchen
Adapted from Two in the Kitchen


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