Cream Cheese Lemon Coffee Cake *

Cream Cheese Layer:

8 oz cream cheese, softened

1/4 cup sugar

1 egg

1 1/2 tsp lemon juice

Coffee Cake:

1 1/2 cups flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup vegetable oil

3/4 cup sugar

1 egg

1/2 cup greek yogurt, plain

zest of one lemon

1 Tbsp lemon juice

Crumb Topping:

1/2 cup flour

1/4 cup sugar

2 Tbsp cold cubed butter

Powdered sugar for dusting

Preheat oven to 350 degrees.  Spray 8x8 baking dish with nonstick cooking spray.  In medium bowl, stir together cream cheese, sugar, egg and lemon juice until smooth and creamy.  Set aside.  In another medium bowl, whisk together flour, baking powder, baking soda, and salt.  Set aside.  In bowl of an electric mixer, mix oil and sugar.  Add egg and mix well.  Add greek yogurt, lemon zest and lemon juice.  Mix well on medium speed until smooth and creamy.  Gradually add the flour mixture to the batter and mix until incorporated on low speed.  Be careful not to over mix.  Spoon the batter into the prepared dish and smooth it out to edges.  Carefully spread the cream cheese mixture over the top of the batter.  To make the crumb topping, pour the flour, sugar and cold cubed butter into a bowl and using a pastry cutter or a fork, cut the butter into the flour and sugar until you have pea sized crumbs of flour coated butter.  Pour the crumb mixture over the cream cheese layer.  Bake the coffee cake at 350 degrees for 40-45 minutes.  Allow to cool and then dust with powdered sugar.  

Serves 16