Lemon Cream Cheese Coffee Cake Recipe
If you’re searching for an irresistibly moist and tangy treat, this Lemon Cream Cheese Coffee Cake Recipe is exactly what your taste buds deserve. Bursting with bright lemon zest and smooth cream cheese layers, it perfectly balances sweet and tart flavors while bringing a tender crumb topped with a buttery, crunchy crumble. It’s an absolute crowd-pleaser that transforms your morning coffee or afternoon tea into a cozy, delightful celebration.
Ingredients You’ll Need
This recipe shines because of its simple but thoughtfully chosen ingredients. Each one plays a vital role in building the tender crumb, rich cream cheese filling, or zesty lemon flavor that makes this cake truly stand out.
- Cream cheese, 8 oz, softened: The star of the filling, adding creamy richness and tang.
- Sugar, ¼ cup + ¼ cup + ¾ cup: Multiple amounts are used to sweeten the cream cheese, crumb topping, and cake layers just right.
- Large eggs, 2: They bind ingredients and add moisture and structure.
- Lemon juice, 1 ½ + 2 tablespoons fresh: Provides that bright citrus pop.
- All-purpose flour, 2 ¼ cups total: Forms the tender cake and crumb base.
- Butter, 2 tablespoons cold: Cut into the crumb topping for a buttery crunch.
- Baking powder, ½ teaspoon: Helps the cake rise beautifully.
- Baking soda, ¼ teaspoon: Adds lift and lightness.
- Salt, ¼ teaspoon: Balances and enhances flavors.
- Vegetable oil, ½ cup: Keeps the cake moist and tender.
- Plain Greek yogurt, ½ cup: Adds subtle tang and moist crumb.
- Fresh lemon zest, 2 tablespoons: Intensifies lemon flavor in every bite.
How to Make Lemon Cream Cheese Coffee Cake Recipe
Step 1: Prepare Your Pan and Preheat Oven
Begin by setting your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan to ensure your cake releases perfectly after baking. This simple prep sets the stage for a beautiful presentation.
Step 2: Make the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese with ¼ cup sugar, one egg, and 1 ½ teaspoons lemon juice until you have a smooth and luscious mixture. This layer brings richness and tang that perfectly complement the lemony cake.
Step 3: Create the Crumb Topping
In a small bowl, combine ½ cup flour with ¼ cup sugar. Cut in the cold butter cubes using a pastry cutter or fork until the mixture looks like coarse crumbs. This topping will give a wonderful buttery crunch that contrasts with the tender cake.
Step 4: Prepare the Cake Batter
Whisk together 1 ½ cups flour, baking powder, baking soda, and salt in a large bowl. In another bowl, blend the vegetable oil, ¾ cup sugar, one egg, Greek yogurt, lemon zest, and 2 tablespoons fresh lemon juice until smooth. Gently fold the wet ingredients into the dry until just combined—overmixing can make the cake tough.
Step 5: Layer It Up
Pour half of the cake batter into your prepared pan and spread evenly. Carefully spread the cream cheese filling on top, then top with the remaining batter, smoothing gently to cover. Finally, sprinkle the crumb topping evenly over everything. This layered approach ensures each bite has the perfect balance of cake, creamy filling, and crispy crumble.
Step 6: Bake and Cool
Bake for 35 to 40 minutes until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Patience here pays off with a perfectly set cake ready for slicing.
How to Serve Lemon Cream Cheese Coffee Cake Recipe
Garnishes
For a finishing touch, a light dusting of powdered sugar or a drizzle of lemon glaze adds sparkle and extra lemon zing. A few thin twists of lemon zest scattered on top brighten the look and hint at the delicious flavors inside.
Side Dishes
This coffee cake pairs wonderfully with a steaming cup of your favorite coffee or tea, balancing the sweet and citrus notes. Fresh berries or a dollop of whipped cream on the side can elevate this simple cake into a memorable treat perfect for brunch or dessert.
Creative Ways to Present
Serve slices on colorful plates to highlight the lemon’s sunny brightness. For special occasions, layer slices between toasted nuts or serve alongside creamy mascarpone for an indulgent touch. It also makes a stunning centerpiece at your next breakfast gathering.
Make Ahead and Storage
Storing Leftovers
Store any uneaten cake in an airtight container at room temperature for up to two days to maintain crumb freshness and cream cheese moisture. For slightly longer storage, keep it in the refrigerator covered tightly to prevent drying.
Freezing
This Lemon Cream Cheese Coffee Cake Recipe freezes beautifully. Wrap the cake tightly in plastic wrap and then foil for up to three months. Thaw overnight in the refrigerator to preserve the texture and flavors.
Reheating
Warm slices gently in the microwave for 15 to 20 seconds or pop them into a preheated 300°F oven for 10 minutes to restore that fresh-baked softness and tasty warmth. Avoid overheating to keep the cream cheese layer luscious.
FAQs
Can I use low-fat cream cheese instead of regular?
Yes, you can, but keep in mind that full-fat cream cheese contributes to the richness and silky texture of the filling. Low-fat versions might alter the creaminess slightly but still yield delicious results.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or a similar binder to maintain the cake’s structure.
Can I use lemon extract instead of fresh lemon juice and zest?
While fresh lemon juice and zest offer the brightest and most natural flavor, a teaspoon of lemon extract can be used if fresh lemons aren’t available. Adjust the sugar if needed as extracts can sometimes intensify sweetness.
What is the best pan to bake this cake in?
A 9-inch round cake pan or springform pan works perfectly for this recipe. A springform makes it easy to remove the delicate cake without damage, but a well-greased regular pan also works well.
How do I prevent the crumb topping from sinking?
Make sure your butter is very cold before cutting it into the flour and sugar mixture. Also, sprinkle the topping evenly and avoid pressing it down into the batter before baking to keep that lovely texture on top.
Final Thoughts
This Lemon Cream Cheese Coffee Cake Recipe is a real treasure to have in your baking repertoire—bright, tender, and with just the right amount of crumbly crunch. Whether you’re treating yourself on a quiet morning or impressing guests at brunch, this cake delivers comfort and joy in every bite. I truly hope you give it a try and fall in love with it as much as I have.
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Lemon Cream Cheese Coffee Cake Recipe
- Total Time: 55-60 minutes
- Yield: 8 servings 1x
Description
This Lemon Cream Cheese Coffee Cake is a luscious, moist cake featuring a tangy cream cheese layer sandwiched between a tender lemon-infused batter and topped with a buttery crumb topping. Perfect for breakfast, brunch, or a delightful afternoon treat with coffee or tea.
Ingredients
Cream Cheese Layer
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 large egg
- 1 ½ teaspoon lemon juice
Crumb Topping
- ½ cup all-purpose flour
- ¼ cup sugar
- 2 tablespoons butter, cold and cut into small cubes
Cake Layer
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- ¾ cup sugar
- 1 large egg
- ½ cup plain Greek yogurt
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or a springform pan to prevent sticking.
- Make the Cream Cheese Layer: In a medium bowl, beat together the softened cream cheese, sugar, egg, and lemon juice until the mixture is smooth and well combined. Set this mixture aside for later layering.
- Prepare the Crumb Topping: In a small bowl, mix the flour and sugar together. Cut in the cold butter cubes using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside the crumb topping.
- Mix Dry Ingredients for Cake Layer: In a large bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Wet Ingredients for Cake Layer: In another bowl, whisk together the vegetable oil, sugar, egg, Greek yogurt, fresh lemon zest, and fresh lemon juice until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined to avoid overmixing which can toughen the cake.
- Layer the Batter and Cream Cheese: Pour half of the cake batter into the prepared pan, spreading it evenly. Then spoon the cream cheese mixture over the batter and spread it out evenly. Follow with pouring the remaining cake batter over the cream cheese layer, spreading gently to cover it fully.
- Add the Crumb Topping: Sprinkle the prepared crumb topping evenly over the top of the cake to add a delicious crunchy texture after baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes to settle, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For best results, ensure the cream cheese is softened to avoid lumps in the cream cheese layer.
- Do not overmix the batter once wet and dry ingredients are combined; this helps keep the cake tender.
- Cold butter is essential for the crumb topping to achieve the right texture.
- Make sure to grease the pan well to prevent the cake from sticking after baking.
- Using fresh lemon zest and juice enhances the lemon flavor significantly compared to bottled juice or dried zest.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
