Lemon Cream Cheese Coffee Cake By Anonymous recipe Comments | 0 Favorites | 8 Print 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 Ingredients Batter:1/2 cup butter1 (8 ounce) package cream cheese1 1/4 cups sugar2 eggs1/4 teaspoon McCormick® Ground Mace or Nutmeg2 teaspoons McCormick® Pure Lemon Extract1 3/4 cups sifted all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/4 cup milkTopping:1/2 cup sugar1/4 cup all-purpose flour2 teaspoons McCormick® Pumpkin Pie Spice1/4 cup butter Instructions 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.