Looking to switch up your classic coffee cake recipe this spring? I have a delicious, lemony twist for you! This amazing cake gets a flavor punch from a generous amount of lemon zest in the batter, a decadent cream cheese swirl and a tasty streusel topping! Here’s how to make it.
First, heat the oven to 350°F and spray a 13x9-inch baking pan with cooking spray. Then, gather your ingredients. You’ll need: Bisquick mix, eggs, sugar, milk, lemon peel and juice, butter and cream cheese. Exact measurements can be found in the recipe at the end of this post.
Make the cake batter first. Measure out 2 ½ cups of Bisquick into a large bowl. Then, in another large bowl, beat 2 eggs, a cup of sugar, ¾ cup of milk, 2 tablespoons of lemon peel and 2 tablespoons of lemon juice. Fold the mixture into the Bisquick, followed by 2 tablespoons of melted butter. Spread the batter in the prepared pan.
Next, in a medium bowl, beat a package of cream cheese, a tablespoon of lemon peel, 2 teaspoons of lemon juice, ¼ cup of sugar and 1 egg (not pictured) with an electric mixer on medium speed until everything is well combined.
Drop the cream cheese mixture in dollops over the top of the coffee cake batter and swirl using a butter knife.
Finally, make the streusel. In a small bowl, combine ½ cup of Bisquick mix, ¼ cup of sugar and a tablespoon of lemon peel. Cut in 3 tablespoons of cubed, cold butter using pastry blender or by pinching with clean fingers until you get coarse, sandy crumbs.
Spread the lemony streusel on top of the cake and then place it in the oven to bake for 30 to 35 minutes or until the edges are golden and a toothpick inserted into the center comes out clean. Though it’s tempting to eat right away, let the cake cool for about 20 minutes before serving. Enjoy for brunch, with an afternoon coffee or even for dessert!