If you are searching for a delightful dessert that balances tangy brightness with creamy richness, look no further than this Lemon Cream Cheese Coffee Cake Recipe. It brilliantly combines zesty lemon flavor with a luscious cream cheese center, all wrapped up in a tender cake layered with a perfectly crumbly topping. Every bite offers a harmony of textures and flavors that feel like a warm hug on a plate. Whether you’re serving it for breakfast, brunch, or a sweet afternoon treat, this coffee cake is sure to become a beloved favorite that you’ll want to make again and again.
Ingredients You’ll Need
The magic behind this Lemon Cream Cheese Coffee Cake Recipe comes from simple, everyday ingredients that play essential roles in crafting its vibrant flavors, moist texture, and that irresistible crumbly topping. Each ingredient has a purpose, whether it’s the tang of fresh lemon zest or the creamy smoothness of softened cream cheese.
- Cream cheese (8 oz, softened): Adds a rich, velvety layer with a slightly tangy flavor that contrasts perfectly with the lemon zest.
- Sugar (¼ cup + ¼ cup + ¾ cup): Sweetens each component, balancing the tart lemon and providing moisture for the cake.
- Eggs (2 large): Bind ingredients together and help the cake rise, contributing to a tender crumb.
- Lemon juice (1 ½ tsp + 2 tbsp fresh): Imparts bright citrus notes that awaken the palate and enhance other flavors.
- All-purpose flour (2 cups total): Forms the structure of both the cake and the crumb topping.
- Butter (2 tbsp, cold and cubed): Creates delightfully crumbly topping when cut into the sugar and flour.
- Baking powder (½ tsp): Acts as a leavening agent to make the cake light and fluffy.
- Baking soda (¼ tsp): Helps achieve the perfect rise and texture in combination with the yogurt.
- Salt (¼ tsp): Enhances and balances the sweetness, making flavors pop.
- Vegetable oil (½ cup): Keeps the cake moist and tender without weighing it down.
- Plain Greek yogurt (½ cup): Adds moistness and a slight tang, boosting the cake’s soft crumb.
- Fresh lemon zest (2 tbsp): Packs intense lemon flavor and aroma that intensifies the cake’s citrus character.
How to Make Lemon Cream Cheese Coffee Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan to ensure your cake bakes evenly and releases easily after baking. This step sets the stage for a perfect bake right from the get-go.
Step 2: Make the Cream Cheese Layer
In a medium bowl, beat the softened cream cheese with ¼ cup sugar, 1 large egg, and 1 ½ teaspoons of lemon juice until the mixture is smooth and creamy. This luscious layer brings a tangy richness that contrasts beautifully with the sweet cake and crumb topping, making every bite melt in your mouth.
Step 3: Create the Crumb Topping
Mix ½ cup all-purpose flour with ¼ cup sugar in a small bowl. Cut in 2 tablespoons of cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. This crumb topping adds a satisfyingly crunchy texture and golden color to finish off the cake perfectly.
Step 4: Prepare the Cake Batter
Whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt in a large bowl. In another bowl, whisk ½ cup vegetable oil, ¾ cup sugar, 1 egg, ½ cup plain Greek yogurt, 2 tablespoons fresh lemon zest, and 2 tablespoons fresh lemon juice until smooth. Gradually combine the wet ingredients into the dry ingredients, stirring gently until just mixed to avoid a dense cake.
Step 5: Assemble the Layers
Pour half of your cake batter into the prepared pan and spread it evenly. Gently layer the cream cheese mixture on top, making sure it spreads smoothly over the cake base. Cover with the remaining cake batter, spreading carefully so you don’t mix the layers. Finally, sprinkle the crumb topping evenly over the surface to add that irresistible crunch.
Step 6: Bake and Cool
Bake the cake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes to set the layers before transferring to a wire rack to cool completely. Cooling fully lets the flavors meld and ensures clean slices when serving.
How to Serve Lemon Cream Cheese Coffee Cake Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of simple lemon glaze on top adds an elegant touch and extra zing to your Lemon Cream Cheese Coffee Cake Recipe. Fresh lemon slices or a few sprigs of mint also make for a beautiful and fresh garnish that complements the cake’s bright flavors.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. For a lighter option, serve it alongside fresh berries or a citrus fruit salad that echoes the cake’s lemony notes without overpowering its delicate balance.
Creative Ways to Present
Try cutting the cake into mini squares or bite-sized portions and serving them on decorative skewers to impress guests at brunch or a party. You can also layer slices with fresh fruit and cream in parfait glasses for a deconstructed take on the classic Lemon Cream Cheese Coffee Cake Recipe that’s both fancy and fun.
Make Ahead and Storage
Storing Leftovers
Store leftover coffee cake in an airtight container at room temperature for up to two days to keep it moist and fresh. If your kitchen is warm, refrigeration is a better option to prevent the cream cheese layer from spoiling, but be sure to bring it back to room temperature before serving for the best texture.
Freezing
You can freeze the cake after it has completely cooled. Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Frozen cake slices maintain their flavor and texture well for up to two months.
Reheating
Reheat slices gently in a microwave for 15 to 20 seconds or warm the whole cake in a low oven (300°F/150°C) for about 10 minutes. This will refresh the cake’s moisture and bring back that lovely aroma of fresh lemon and cream cheese without drying it out.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes, you can substitute regular yogurt, but Greek yogurt is preferred for its thicker texture and tang, which contribute to the cake’s moistness and flavor balance.
Is this coffee cake suitable for a breakfast treat?
Absolutely! The Lemon Cream Cheese Coffee Cake Recipe is perfect for breakfast or brunch thanks to its moderate sweetness and fresh citrus notes that are invigorating first thing in the morning.
Can I make this cake gluten-free?
With some adjustments like using a gluten-free all-purpose flour blend, you can create a gluten-free version. Just be sure your baking powder and other ingredients are also gluten-free.
What is the best way to slice this cake?
Use a sharp, serrated knife and wipe it clean between cuts to keep slices neat and prevent the cream cheese layer from smearing.
Can I double this recipe for a larger gathering?
Yes, doubling the ingredients and using a larger pan or multiple pans works well. Just watch baking times, as thicker layers may need a bit longer in the oven.
Final Thoughts
This Lemon Cream Cheese Coffee Cake Recipe is one of those joyous finds that never fails to impress and satisfy. Its perfect blend of zesty lemon, creamy tang, and crumbly topping creates a multi-layered delight that’s sure to light up any table. I hope you give this recipe a try and enjoy every delicious bite as much as I do!
Print
Lemon Cream Cheese Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Cream Cheese Coffee Cake is a delightful combination of tangy lemon flavor and creamy cheesecake layered between moist, tender cake with a buttery crumb topping. Perfect for breakfast, brunch, or an afternoon treat with coffee, this cake features layers of luscious cream cheese, zesty lemon, and a soft crumb that melts in your mouth.
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 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.
- 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 layering later.
- Prepare the Crumb Topping: In a small bowl, mix the flour and sugar. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside for sprinkling on top.
- Mix Dry Ingredients for Cake: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine and aerate.
- Combine Wet Ingredients for Cake: In a separate bowl, whisk together the vegetable oil, sugar, egg, Greek yogurt, lemon zest, and lemon juice until smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Assemble the Cake: Pour half of the cake batter into the prepared pan, spreading evenly. Carefully spread the cream cheese mixture over this batter, then pour the remaining cake batter over the cream cheese layer, spreading gently to cover.
- Add Crumb Topping: Sprinkle the crumb topping evenly over the top of the cake for a buttery crunchy texture.
- Bake the Cake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the crumb topping is golden.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure the cream cheese is softened for easy mixing and a smooth layer.
- Do not overmix the cake batter to avoid a dense texture.
- Use fresh lemon zest and juice for the best lemon flavor.
- Allow the cake to cool fully before cutting to help layers set nicely.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
