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Lemon Cream Coffee Cake

Lemon Cream Coffee Cake

Servings 8


Cake batter

  • 1 1/4 cups Bisquick
  • 1 egg
  • 1/2 cup sugar
  • 1/4 cup plus 2 Tablespoons milk
  • 1 Teaspoon lemon zest
  • 1 Tablespoon lemon juice
  • 2 Tablespoons melted butter

Cream Cheese Filling

  • 8 ounces cream cheese softened
  • 1 egg room temperature
  • 1/4 cup sugar
  • 1 Tablespoon lemon zest
  • 2 Teaspoons lemon juice


  • 1/2 cup Bisquick
  • 1/4 cup sugar
  • 3 Tablespoons cold butter cubed


  • Preheat oven to 350 degrees. Grease a 9 inch round or square baking pan.

For the cake batter

  • In a large bowl measure out 1 1/4 cups Bisquick.
  • Using a small bowl beat the remaining cake batter ingredients together: (egg,sugar, milk,zest,lemon juice and melted butter) Whisk into the Bisquick in the large bowl until well incorporated and smooth. Spread into a 9 inch round or square baking pan.

Cream Cheese Filling

  • Beat the cream cheese filling ingredients together until well incorporated and smooth. Pour over the cake batter evenly.

For the Topping

  • Place the Bisquick and sugar in a small bowl, stir to combine. Add the cold cubed butter and work it into the dry ingredients with a pastry blender until you have crumbs. (At this point I like to rub the crumbs between my fingers to make sure the butter is well incorporated.) Sprinkle over the cream cheese layer evenly. Bake at 350 degrees for 35 to 40 minutes, testing with a tooth pick to make sure cream cheese filling is set and edges of cake are lightly browned. Remove from oven, cool completely before serving.