If you’re looking for a show-stopping treat that’s as bright and cheery as a spring morning, Lemon Cream Cheese Coffee Cake is going to absolutely steal your heart (and your tastebuds). This delightful cake is a celebration of tangy lemon, silky cream cheese, and a buttery crumb topping that all come together in perfect harmony. Whether you’re hosting brunch or just want to bring a bit of sunshine to your afternoon, this coffee cake is the kind of recipe you’ll want to make again and again.
Ingredients You’ll Need
Every ingredient in this Lemon Cream Cheese Coffee Cake is here for a reason, and together they create a dessert that’s rich, tender, and bursting with flavor. Here’s what you’ll need, plus a quick tip for each one to help you along the way.
- All-purpose flour: The foundation for a tender, sturdy crumb that holds everything together beautifully.
- Granulated sugar: Adds sweetness and helps the cake achieve that lovely golden color as it bakes.
- Unsalted butter (softened): Brings richness and helps form the irresistible crumb topping.
- Baking powder: Gives the cake a gentle rise for a light texture.
- Baking soda: Works with the baking powder to ensure the cake bakes up perfectly fluffy.
- Salt: Balances the sweetness and heightens all the flavors.
- Sour cream: The secret to super-moist coffee cake with just the right amount of tang.
- Large eggs: Bind everything together and give the cake structure.
- Vanilla extract: Adds warmth and depth, making the lemon flavor pop even more.
- Zest of 1 lemon: Packs a punch of citrusy aroma and flavor.
- Juice of 1 lemon: Gives the cake a bright, fresh acidity that’s impossible to resist.
- Cream cheese (softened, 8 oz): The star of the creamy filling, adding luscious richness.
- Powdered sugar (1/3 cup for filling): Sweetens the cream cheese for the perfect tangy-sweet layer.
- Powdered sugar (1 cup for glaze): Creates a glossy, sweet finish that ties everything together.
- Fresh lemon juice (2 tbsp for glaze): Makes the glaze zingy and ties in the lemony theme.
How to Make Lemon Cream Cheese Coffee Cake
Step 1: Prepare the Pan and Preheat
Start by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish or springform pan. This step sets you up for easy cake removal and helps ensure the edges bake up golden and lovely.
Step 2: Mix the Dry Ingredients and Make the Crumb
In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Cut in the softened butter using a pastry cutter, fork, or even your fingers until the mixture resembles coarse crumbs. This is the secret to that perfect crumb topping! Scoop out 1 cup of this mixture and set it aside for later—it will become the delicious topping for your Lemon Cream Cheese Coffee Cake.
Step 3: Add Wet Ingredients and Mix the Batter
To the remaining crumb mixture in the bowl, add the sour cream, eggs, vanilla extract, lemon zest, and lemon juice. Give everything a good mix until you have a smooth, thick batter. This step infuses the entire cake with that signature lemony flavor and ensures every bite is moist and tender.
Step 4: Layer the Batter and Cream Cheese
Spread half of the batter evenly into your prepared pan. In a separate bowl, beat together the softened cream cheese and 1/3 cup powdered sugar until creamy and smooth. Dollop the cream cheese mixture over the batter in the pan, then gently spread it out so you get that luscious cream cheese layer in every slice. Top with the rest of the batter, spreading carefully to cover the cream cheese.
Step 5: Add the Crumb Topping
Sprinkle the reserved cup of crumb mixture evenly over the top of the cake. If you want a little extra crunch, toss in a handful of sliced almonds at this point. The crumb topping bakes up golden and adds that irresistible coffee cake texture.
Step 6: Bake to Golden Perfection
Pop the pan into your preheated oven and bake for 40 to 45 minutes. The Lemon Cream Cheese Coffee Cake is ready when it’s golden brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan so it sets up nicely before glazing.
Step 7: Make and Drizzle the Lemon Glaze
Once the cake has cooled, whisk together 1 cup of powdered sugar and 2 tablespoons fresh lemon juice to form a smooth, pourable glaze. Drizzle the glaze generously over the cooled cake, letting it ooze into every nook and cranny. This sweet-tart finish brings all the flavors together and gives the coffee cake its signature shine.
How to Serve Lemon Cream Cheese Coffee Cake
Garnishes
For a simple but stunning finish, dust your Lemon Cream Cheese Coffee Cake with a light shower of powdered sugar or sprinkle some finely grated lemon zest over the top. If you’re feeling fancy, a few thin lemon slices or a scattering of sliced almonds can make each piece look bakery-perfect.
Side Dishes
This coffee cake pairs beautifully with a pot of freshly brewed coffee or a cup of herbal tea. For a brunch spread, serve it alongside fresh berries, a fruit salad, or even a dollop of lightly sweetened whipped cream to complement its creamy filling and bright lemon flavor.
Creative Ways to Present
Cut the cake into generous squares or slender wedges for a classic look. For something extra special, use a round springform pan and serve slices like a traditional cake. You can even layer small pieces in parfait glasses with fresh berries and whipped cream for an elegant trifle-style dessert that shows off those gorgeous layers.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Cream Cheese Coffee Cake covered in the refrigerator for up to four days. The flavors continue to meld and the cake stays beautifully moist, making it a delicious treat even a day or two after baking.
Freezing
If you want to save some for later, this coffee cake freezes wonderfully. Wrap individual slices or the whole cake tightly in plastic wrap and then foil, and stash in the freezer for up to two months. Let it thaw overnight in the fridge before serving.
Reheating
For that just-baked experience, warm slices in the microwave for 15-20 seconds or pop them in a low oven until gently heated through. The cream cheese layer will soften, and the glaze will get a little gooey—just the way we like it!
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice really makes a difference in both the flavor and aroma of this Lemon Cream Cheese Coffee Cake, but in a pinch, bottled will work. Just be sure to use fresh zest for the best citrus kick.
What’s the best way to make the crumb topping extra crispy?
If you love a crunchy crumb, add a handful of sliced almonds to the topping before baking. Make sure your butter is well-chilled when cutting it into the flour for extra flakiness.
Can I bake this coffee cake ahead for a party?
Absolutely! In fact, Lemon Cream Cheese Coffee Cake is perfect for making the day before. Just bake, cool, and glaze as directed, then cover and refrigerate until you’re ready to serve.
Is there a way to make it gluten-free?
Yes, just substitute a 1:1 gluten-free flour blend for the all-purpose flour. Check that your baking powder and other ingredients are gluten-free as well, and you’ll have a delicious gluten-free version.
Can I add fruit to the filling or batter?
Definitely! Blueberries or raspberries make a wonderful addition to the batter or sprinkled over the cream cheese layer for a burst of juicy flavor that pairs beautifully with the lemon.
Final Thoughts
If you’re dreaming of a dessert that’s both comforting and fresh, Lemon Cream Cheese Coffee Cake is the answer. It’s the perfect excuse to gather your favorite people for coffee and conversation—or just to treat yourself to something truly special. Give it a try, and get ready for rave reviews!
Print
Lemon Cream Cheese Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful Lemon Cream Cheese Coffee Cake featuring a tender crumb, tangy lemon zest and juice, and a rich cream cheese layer topped with a crunchy crumb and a zesty lemon glaze. Perfect for springtime breakfasts or an indulgent dessert.
Ingredients
Cake Batter
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
Crumb Topping
- Reserved 1 cup crumb mixture from batter ingredients
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish or springform pan to prevent sticking.
- Mix Dry Ingredients and Cut in Butter: In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Cut in the softened butter using a pastry cutter or fingers until the mixture forms coarse crumbs. Set aside 1 cup of this crumb mixture for the topping.
- Make the Batter: To the remaining crumb mixture, add sour cream, eggs, vanilla extract, lemon zest, and lemon juice. Mix well until the batter is smooth and fully combined.
- Assemble the Base Layer: Spread half of the batter evenly into the prepared baking pan, smoothing the top with a spatula.
- Prepare the Cream Cheese Filling: In a separate bowl, beat together the softened cream cheese and 1/3 cup powdered sugar until the mixture is creamy and smooth without lumps.
- Add Cream Cheese Layer: Dollop the cream cheese mixture over the batter layer and gently spread it evenly with a spatula, taking care to avoid mixing it into the batter below.
- Top with Remaining Batter and Crumbs: Spread the remaining half of the batter evenly over the cream cheese layer. Sprinkle the reserved crumb mixture evenly on top to form the crumb topping.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Make the Lemon Glaze: While the cake cools slightly, whisk together 1 cup powdered sugar and 2 tablespoons fresh lemon juice in a small bowl until smooth and pourable.
- Glaze and Serve: Drizzle the lemon glaze evenly over the cooled cake. Serve slightly warm for the best flavor and texture.
Notes
- This cake tastes best when served slightly warm.
- Store any leftovers covered in the refrigerator for up to 4 days to maintain freshness.
- For added texture and a nutty crunch, stir a handful of sliced almonds into the crumb topping before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg
