Lemon Cream Cheese Coffee Cake

Pumpkin pie spice gives the streusel topping an incredible flavor that really complements the delicate lemony flavor of the cake.

Lemon Cream Cheese Coffee Cake


  • Batter:
  • 1/2 cup butter
  • 1 (8 ounce) package cream cheese
  • 1 1/4 cups sugar
  • 2 eggs
  • 1/4 teaspoon McCormick® Ground Mace or Nutmeg
  • 2 teaspoons McCormick® Pure Lemon Extract
  • 1 3/4 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • Topping:
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons McCormick® Pumpkin Pie Spice
  • 1/4 cup butter


1 Preheat oven to 350 degrees F. Cream together butter and cream cheese. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, mixing well. Stir in mace and lemon extract.

2 Sift flour with baking powder, soda and salt. Add alternately with milk to butter mixture. Pour into a greased and floured 9x13x2-inch baking pan.

3 Combine topping ingredients until crumbly. Sprinkle over batter. Bake 35 minutes or until done. Cool. Cut into 2 x 3-inch pieces.


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