Creamy Citrus Cake

Hey there– In the grayish days of winter, we could all use a little sunshine– like this bright orange/lemon little coffee cake.

There’s lots of baking around here– so I try to have just one piece of what comes out of the oven and share the rest around.  But this cake stayed on our counter and I ate most of it– inch by inch, lemony nibble by nibble, every time I walked by in the kitchen.  It didn’t take long to polish it off!  It’s a good cake.

CREAMY CITRUS CAKE

Topping:
1/2 cup flour
1/4 cup sugar
3 tab. butter
powdered sugar for dusting

Cream Cheese Layer:
8 oz. cream cheese–at room temperature*
1/4 cup sugar
1 egg
1  1/2 tsp. lemon juice

Cake Layer:
1  1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1/2 cup canola oil
1/2 cup yogurt
1 egg
grated peel of 1 lemon & 1 orange
3 tab. lemon juice

To make the crumb topping– Mix together the flour & sugar.  Then cut int he butter with a pastry blender or 2 forks until it looks like coarse crumbs.  Set aside.

To make the cream cheese layer– with an electric mixer beat together the cream cheese and sugar.  Then beat in the egg and lemon juice.  Set aside.

To make the cake layer– Stir together the flour, baking powder, salt and sugar.  Then mix in the oil, yogurt, egg, orange & lemon peel and the lemon juice.

Spoon the batter in to a 9″ square or round pan** that has been sprayed with cooking spray.  Then spread the cream cheese layer evenly over the cake batter.  Top it all by sprinkling the crumb mixture over the top of it all.

Pop it into the oven at 350 degrees for 34 to 40 minutes, until it’s firm to the touch.

Let the cake cool just a bit and then dust the top of the cake with powdered sugar shaken through sieve.  Delish with mugs of tea– hope you like it!

*If your cream cheese is coming out of the fridge, take off the wrapper and microwave it for jut 5 or 6 seconds to warm it up a bit.
**I used  10 1/2″ tart pan– so it’s flatter cake, and the cooking time was a couple minutes less.

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