Greek Yogurt Cream Cheese Lemon Coffee Cake

This Greek Yogurt Cream Cheese Lemon Coffee Cake is sweet and moist with a light lemon flavor and a creamy, crumbly topping.

8 ounces Greek Yogurt Cream Cheese, softened (regular cream cheese is fine too)
1/4 cup sugar
1 egg
1 1/2 teaspoon fresh lemon juice
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
3/4 cup sugar
1 egg
1/2 cup Greek yogurt
zest of one lemon
1 tablespoon fresh lemon juice (add more for stronger lemon flavor)
1/2 cup flour
1/4 cup sugar
2 tablespoons cold cubed butter
powdered sugar for dusting

Preheat oven to 350 degrees. Prepare an 8 x 8 inch 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.

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