Lemon Cream Cheese Coffee Cake Recipe

If you’re craving a dessert that feels like a warm hug with a bright, zesty twist, the Lemon Cream Cheese Coffee Cake Recipe is a must-try. This cake effortlessly combines creamy, tangy lemon-infused cream cheese with a tender, moist crumb and a buttery crumb topping that’s just begging for your morning coffee or afternoon tea. It’s the kind of treat that’s perfect for brunch, celebrations, or simply treating yourself to a slice of sunshine any time of day.

Ingredients You’ll Need

Getting ready to make this delightful cake is a breeze because the ingredients are straightforward yet each plays a vital role. From the rich cream cheese adding lusciousness, the fresh lemon juice and zest providing that bright, vibrant flavor, to the crumbly topping that seals the deal – every component contributes to a perfect balance of taste and texture.

• 8 oz cream cheese, softened: The star of the filling, delivering a creamy and tangy contrast in every bite.
• ¼ cup sugar (filling): Sweetens the cream cheese filling just right without overpowering.
• 1 large egg (filling): Helps bind the filling for a smooth, rich texture.
• 1 ½ teaspoon lemon juice (filling): Adds a fresh citrus zing to the cream cheese layer.
• ½ cup all-purpose flour (crumb topping): Provides structure for the crumb topping’s delightful crunch.
• ¼ cup sugar (crumb topping): Sweetens the crumb topping perfectly, caramelizing as it bakes.
• 2 tablespoons butter, cold and cubed (crumb topping): Creates a tender, flaky crumb when cut into the flour and sugar.
• 1 ½ cups all-purpose flour (cake batter): The base that gives the cake its tender crumb.
• ½ teaspoon baking powder: Ensures just the right rise, keeping the cake light and airy.
• ¼ teaspoon baking soda: Works with the yogurt to give the cake a gentle lift.
• ¼ teaspoon salt: Balances the sweetness and enhances the flavors overall.
• ½ cup vegetable oil: Keeps the cake moist and tender with a rich mouthfeel.
• ¾ cup sugar (cake batter): Sweetens the batter and helps with browning.
• 1 large egg (cake batter): Binds everything together for a smooth, fluffy cake.
• ½ cup plain Greek yogurt: Adds moistness and a subtle tang that complements the lemon beautifully.
• 2 tablespoons fresh lemon zest: Packs aromatic, citrus brightness into every bite.
• 2 tablespoons fresh lemon juice: Enhances the lemon flavor and keeps the cake refreshingly vibrant.

How to Make Lemon Cream Cheese Coffee Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or a springform pan to ensure the cake doesn’t stick and bakes evenly. This little prep step sets the foundation for a flawless cake removal and presentation.

Step 2: Whip Up the Cream Cheese Filling

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 creamy. This filling is where all that luscious creaminess meets the bright lemon flavor, creating the heart of the coffee cake.

Step 3: Make the Crumb Topping

Next, combine ½ cup flour and ¼ cup sugar in a small bowl. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. This delicate topping will bake into a crispy, buttery layer 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. This mix ensures the cake has structure and the right rise while balancing flavors for a tender crumb.

Step 5: Combine the Wet Ingredients for the Cake

In another bowl, whisk together the vegetable oil, ¾ cup sugar, one egg, Greek yogurt, fresh lemon zest, and 2 tablespoons lemon juice. These wet ingredients infuse the cake with moisture, richness, and vibrant citrus notes.

Step 6: Bring It All Together

Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Overmixing can toughen the cake, so keep it gentle – this keeps the texture light and fluffy.

Step 7: Layer the Cake Batter and Filling

Pour half of the cake batter into the prepared pan, spreading it evenly. Then dollop the cream cheese filling on top and smooth it out so every slice gets that creamy goodness. Pour the remaining cake batter over the filling and spread it gently to cover.

Step 8: Add Crumb Topping and Bake

Sprinkle the crumb topping evenly over the cake. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The aroma will be irresistibly lemony and buttery!

Step 9: Cool and Serve

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps it set so you can slice perfect pieces without any mess.

How to Serve Lemon Cream Cheese Coffee Cake Recipe

Garnishes

A dusting of powdered sugar or a light drizzle of lemon glaze elevates the cake’s presentation and adds an extra touch of sweetness that balances the tangy layers beautifully. Fresh lemon slices or a sprig of mint can brighten up your serving plate as well.

Side Dishes

This coffee cake pairs wonderfully with a cup of freshly brewed coffee or a bright herbal tea. For a brunch spread, serve alongside fresh fruit salad or a dollop of whipped cream for a truly indulgent experience.

Creative Ways to Present

For a show-stopping presentation, cut your Lemon Cream Cheese Coffee Cake Recipe into squares or wedges, and serve on a rustic wooden board or a pretty cake stand. Add edible flowers or lemon zest curls on top to impress your guests with minimal effort.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to five days. The cake actually tastes even better the next day as the flavors meld together beautifully.

Freezing

You can freeze this coffee cake by wrapping it tightly in plastic wrap and then placing it in a freezer-safe container or bag for up to three months. Thaw overnight in the fridge before serving to preserve its creamy texture.

Reheating

Reheat slices gently in the microwave for about 15-20 seconds or in a low oven (300°F) wrapped in foil to warm it through without drying out the cake. This will bring out that freshly baked feeling again in seconds.

FAQs

Can I use low-fat cream cheese for this recipe?

While low-fat cream cheese can be substituted, full-fat cream cheese provides the best creamy texture and rich flavor, which pairs beautifully with the lemon in this coffee cake.

Is Greek yogurt necessary, or can I substitute it?

Greek yogurt adds moisture and a subtle tang. If you don’t have it on hand, sour cream or buttermilk can be excellent substitutions without changing the flavor profile too much.

Can I make this cake gluten-free?

Absolutely! Using a gluten-free all-purpose flour blend instead of regular flour should work well. Just be sure your blend includes xanthan gum or similar binding agents.

What’s the best way to get that crumbly topping texture?

The key is using cold butter and cutting it into the flour and sugar just until the mixture resembles coarse crumbs. Avoid overmixing to keep those wonderful buttery pockets intact.

Can I add poppy seeds or other mix-ins?

Yes! Poppy seeds complement lemon wonderfully and would add a delightful crunch. Just stir about 1-2 tablespoons into the batter alongside the lemon zest for a tasty twist.

Final Thoughts

This Lemon Cream Cheese Coffee Cake Recipe is genuinely one of those magical desserts that feels like sunshine on a plate and comfort in every bite. Its layers of creamy, tangy, and sweet textures create a harmony that’s perfect for sharing with loved ones or savoring solo. I can’t recommend enough giving this recipe a whirl—you’ll find yourself reaching for it time and time again!

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