GREEK YOGURT CREAM CHEESE LEMON COFFEE CAKE

So I’m sure you’ve heard of a sweet tooth before? In fact, you might even have one yourself. My sweet tooth really flares up when I am pregnant. With my first little guy, my sweet tooth was so bad I had a major bill to pay at the dentist when it was all said and done.

As in SEVEN cavities. Yikes.

My dentist kept trying to figure out why all of the sudden my teeth were rotting out of my head.

He asked if I drank a lot of soda. No.

How about sugary coffee? No.

Suck on a lot of mints? No.

Then I confessed, “I am mildly addicted to Jujubees.” Mystery solved.

INGREDIENTS
CREAM CHEESE LAYER

• 8 ounces Greek Yogurt Cream Cheese, softened (regular cream cheese is fine too)
• 1/4 cup sugar
• 1 egg
• 1 1/2 teaspoon fresh lemon juice

COFFEE CAKE

• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 3/4 cup sugar
• 1 egg
• 1/2 cup Greek yogurt
• zest of one lemon
• 1 tablespoon fresh lemon juice (add more for stronger lemon flavor)

CRUMB TOPPING

• 1/2 cup flour
• 1/4 cup sugar
• 2 tablespoons cold cubed butter
• powdered sugar for dusting

INSTRUCTIONS

1. Preheat oven to 350 degrees. Prepare an 8 x 8 inch baking dish by lining it with parchment paper, leaving extra paper hanging over two of the sides. If you don’t have parchment paper, spray the dish with non-stick cooking spray.

FOR THE CREAM CHEESE LAYER

1. In a medium bowl, stir together cream cheese, sugar, egg, and lemon juice until smooth and creamy. Set aside.
2. ............................

For Complete Instructions Please : lovelylittlekitchen.com

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