Lemon Cream Cheese Coffee Cake Recipe

If you’re searching for a bright and luscious treat to brighten your mornings or afternoon coffee breaks, this Lemon Cream Cheese Coffee Cake Recipe is an absolute showstopper. It beautifully balances tender cake layers infused with fresh lemon zest and juice, while a rich, tangy cream cheese filling adds luscious creaminess. Topped with a buttery, crumbly topping that adds a delightful crunch, this cake delivers a perfect harmony of flavors and textures that will have everyone reaching for seconds. Whether you’re a seasoned baker or just love a hint of citrus with your coffee, this recipe is sure to become one of your favorites to whip up and share.

Ingredients You’ll Need

Simple yet essential, the ingredients for this Lemon Cream Cheese Coffee Cake Recipe work together to create a moist, flavorful treat. Each one has a special role to play—from the tanginess of the lemon to the creamy smoothness of cream cheese and the buttery crumble on top, they all contribute to the cake’s irresistible texture and taste.

• Cream cheese (8 oz, softened): Provides a tangy, rich base for the luscious filling layer.
• Sugar (¼ cup and ¾ cup): Adds sweetness into both the filling and the cake batter.
• Egg (2 large): Helps bind ingredients and gives structure to both the cream cheese layer and cake.
• Lemon juice (1 ½ tsp and 2 tbsp): Brings bright, natural citrus flavor, lifting the entire cake.
• All-purpose flour (2 cups): Forms the basis of the cake and crumb topping, ensuring structure.
• Butter (2 tbsp, cold, cubed): Creates rich, crumbly texture in the topping.
• Baking powder (½ tsp), baking soda (¼ tsp), salt (¼ tsp): Leavening agents that make the cake light and fluffy.
• Vegetable oil (½ cup): Keeps the cake tender and moist.
• Plain Greek yogurt (½ cup): Adds moistness and a subtle tang, complementing the lemon.
• Fresh lemon zest (2 tbsp): Intensifies the lemon flavor throughout the cake.

How to Make Lemon Cream Cheese Coffee Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by heating your oven to 350°F (175°C). Greasing a 9-inch round cake pan or a springform pan ensures your cake won’t stick and will be easy to remove later. This foundational step sets you up for a perfectly baked coffee cake.

Step 2: Make the Cream Cheese Layer

In a medium bowl, beat together the softened cream cheese, ¼ cup sugar, one egg, and 1 ½ teaspoons lemon juice until everything is smooth and well combined. This luscious mixture will become a creamy, tangy layer right in the middle of your cake, giving it that signature richness.

Step 3: Prepare the Crumb Topping

Combine ½ cup flour and ¼ cup sugar in a small bowl. Add the cold, cubed butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. This crumbly topping will bake into a buttery, crunchy finishing touch that contrasts beautifully with the soft cake and creamy filling.

Step 4: Mix the Dry Ingredients for the Cake

In a large bowl, whisk together 1 ½ cups flour, baking powder, baking soda, and salt. These dry ingredients provide the structure and lift that your coffee cake needs, ensuring a great crumb and perfect texture.

Step 5: Combine the Wet Ingredients

In another bowl, whisk together the vegetable oil, ¾ cup sugar, one egg, Greek yogurt, fresh lemon zest, and 2 tablespoons lemon juice until smooth. This wet mixture brings moisture, tang, and sweetness to your cake — the heart of the Lemon Cream Cheese Coffee Cake Recipe’s vibrant flavor.

Step 6: Bring Together the Batter

Gradually add the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing here to keep the cake tender and light.

Step 7: Assemble the Cake Layers

Pour half of the batter into your prepared pan and spread it out evenly. Next, carefully spoon the cream cheese mixture on top and gently spread it to cover the batter. Then pour the remaining cake batter over the cream cheese, spreading it softly without disturbing the layer below.

Step 8: Add the Crumb Topping and Bake

Sprinkle the crumb topping evenly across the surface. Bake the cake for 35 to 40 minutes until a toothpick inserted in the center comes out clean. As it bakes, your kitchen will fill with a mouthwatering aroma of lemon and butter.

Step 9: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before moving it to a wire rack. Cooling ensures it firms up slightly, making it easier to slice without losing those beautiful layers.

How to Serve Lemon Cream Cheese Coffee Cake Recipe

Garnishes

For an extra pop of freshness, sprinkle a little powdered sugar or some finely grated lemon zest over the top just before serving. Fresh berries also pair wonderfully, adding both color and a juicy contrast.

Side Dishes

Serve alongside a steaming cup of coffee or tea for an inviting morning treat. You can also complement the cake with a dollop of whipped cream or a spoonful of vanilla yogurt if you’re feeling indulgent.

Creative Ways to Present

This cake looks stunning served on a rustic wooden board or a bright ceramic plate to showcase its delicate crumb and luscious layers. For gatherings, cut it into squares and serve with small forks to make sharing easy and inviting. Adding edible flowers or thin lemon slices makes a charming touch that guests will adore.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Cream Cheese Coffee Cake Recipe tightly covered at room temperature for up to two days to keep it moist. For longer freshness, place it in an airtight container in the refrigerator where it will keep well for up to five days.

Freezing

This cake freezes beautifully! Wrap it tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag or container. It will stay fresh for up to three months. Thaw overnight in the fridge before serving for best results.

Reheating

Reheat slices gently in the microwave for 15-20 seconds or warm them in an oven at 300°F (150°C) for about 10 minutes. This brings back the freshly baked feel and melty cream cheese filling without drying out the cake.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt works just fine but Greek yogurt is preferred because of its thicker texture which contributes to the cake’s moisture and density. If using regular yogurt, choose a full-fat variety for best results.

Do I have to use fresh lemon zest and juice?

Fresh lemon zest and juice make a big flavor difference in this recipe, offering bright, natural citrus notes that bottled versions can’t replicate. If fresh lemons aren’t available, use the best quality bottled lemon juice and dried lemon zest as a last resort.

Can I make this cake gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for proper texture. Just be aware the crumb topping texture may vary slightly.

Is the cream cheese layer safe to bake without eggs?

The egg in the cream cheese layer helps it set properly during baking. Omitting it might result in a runnier filling that won’t hold its shape well, so it’s best to keep it unless you find a special substitute.

How do I prevent the crumb topping from sinking?

Make sure your butter is cold when cutting it into the flour and sugar mixture. This creates a light, crumbly texture that sits on top rather than sinking. Also, avoid overmixing the cake batter so it stays stable enough to hold the topping during baking.

Final Thoughts

This Lemon Cream Cheese Coffee Cake Recipe is a true labor of love that rewards you with every bite. Its vibrant layers, creamy filling, and buttery topping come together to create a dessert that feels both indulgent and fresh. I can’t wait for you to try it—you’ll find it’s perfect for any occasion, whether a cozy morning alone or a joyful gathering with friends.

Lemon Cream Cheese Coffee Cake Recipe

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• Author: admin
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

This Lemon Cream Cheese Coffee Cake features a moist lemon-infused cake layered with a luscious cream cheese filling and topped with a buttery crumb topping. Perfectly balanced with fresh lemon zest and juice, it’s an ideal treat for breakfast, brunch, or a delightful dessert.

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Ingredients

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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 Batter

• 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

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan to prevent sticking.
2. Make the Cream Cheese Layer: In a medium bowl, beat together the softened cream cheese, sugar, egg, and lemon juice until smooth and well combined. Set aside for later use.
3. Prepare the Crumb Topping: In a small bowl, combine the flour and sugar. Cut in the cold butter cubes using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.
4. Mix Dry Ingredients for Cake: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
5. Mix Wet Ingredients for Cake: In another bowl, whisk together the vegetable oil, sugar, egg, plain Greek yogurt, fresh lemon zest, and fresh lemon juice until the mixture is smooth.
6. Combine Wet and Dry Ingredients: Gradually add the wet ingredient mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
7. Layer the Cake Batter and Cream Cheese: Pour half of the cake batter into the prepared pan and spread evenly. Then carefully spread the cream cheese mixture on top of the batter layer. Pour the remaining cake batter gently over the cream cheese layer and spread evenly without mixing the layers.
8. Add the Crumb Topping: Sprinkle the prepared crumb topping evenly over the top of the cake batter.
9. Bake the Cake: Place the cake in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully baked.
10. Cool and Serve: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving. Enjoy your delicious lemon cream cheese coffee cake!

Notes

• Be careful not to overmix the batter to maintain a light and tender texture.
• Make sure the cream cheese is softened to avoid lumps in the filling.
• Use fresh lemon zest and juice for the best vibrant lemon flavor.
• This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
• If refrigerated, bring to room temperature before serving for the best texture.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American