Lemon Cream Cheese Coffee Cake Recipe

Introduction

Lemon Cream Cheese Coffee Cake is a bright, tangy treat perfect for breakfast or an afternoon snack. With a tender lemon-scented cake, rich cream cheese layer, and buttery crumble topping, this dessert is bursting with flavor and texture.

Ingredients

• 1/2 cup (100g) granulated sugar
• 1/2 cup (65g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
• Pinch of kosher salt
• 6 tbsp unsalted butter, cold and cubed
• 8 ounces full fat cream cheese, room temperature
• 1/4 cup (50g) granulated sugar
• Zest of 1 lemon
• 1 large egg, room temperature
• 3/4 cup (150g) granulated sugar
• Zest of 1 lemon
• 6 tbsp unsalted butter, room temperature
• 1 large egg + 1 egg yolk, room temperature
• 2/3 cup (160g) sour cream or Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp kosher salt
• 1 1/4 cups (160g) all-purpose flour
• 3/4 cup (200g) lemon curd (store bought or homemade)

Instructions

1. Step 1: If making your own lemon curd, prepare it first following your preferred recipe.
2. Step 2: For the crumble, mix together 1/2 cup sugar, 1/2 cup flour, and a pinch of salt in a medium bowl. Add cold cubed butter and use your fingers to work it into the dry ingredients until a fine crumb forms. It will look dry. Refrigerate until ready to use.
3. Step 3: To make the lemon cream cheese layer, blend cream cheese and 1/4 cup sugar in a medium bowl until smooth. Mix in lemon zest and 1 egg. Whisk until completely smooth and set aside.
4. Step 4: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Reassemble the ring around the pan to cover the bottom completely.
5. Step 5: In a large bowl, rub lemon zest into 3/4 cup sugar with your fingers to release the oils. Add softened butter and beat on medium-high speed until pale and creamy.
6. Step 6: Mix in the whole egg and egg yolk, sour cream, lemon juice, and vanilla extract until smooth.
7. Step 7: Add baking powder, baking soda, and salt, stirring to combine. Then fold in the flour until no streaks remain.
8. Step 8: Spread the cake batter evenly into the prepared pan. Carefully spoon the cream cheese layer over the batter, leaving about a 1/2-inch border around the edges.
9. Step 9: Spread the lemon curd gently over the cream cheese layer, also leaving a small border. Finally, sprinkle all the crumble topping evenly over the curd.
10. Step 10: Bake for 45 to 50 minutes, until the top is golden with wrinkled edges and the center is set but still slightly jiggly.
11. Step 11: Let cool at room temperature for 20 minutes, then refrigerate for about 2 hours until fully chilled.
12. Step 12: Slice and serve your delicious lemon cream cheese coffee cake chilled or at room temperature.

Tips & Variations

• For a dairy-free version, substitute cream cheese and butter with plant-based alternatives and use a dairy-free yogurt or sour cream.
• Try swapping lemon curd for your favorite jam or marmalade for different flavors.
• Ensure all wet ingredients are at room temperature to help the batter mix evenly and bake properly.
• If you don’t have a springform pan, use a regular 9-inch cake pan lined well with parchment paper for easy removal.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. To enjoy, bring slices to room temperature or warm gently in the microwave for 10-15 seconds. This cake also freezes well; wrap individual slices tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake tastes even better after chilling for a few hours or overnight, which helps the flavors meld and the layers set perfectly.

What if I don’t have lemon curd?

You can use store-bought lemon curd or substitute with any fruit jam you like, such as apricot or raspberry, to add sweetness and moisture.

Lemon Cream Cheese Coffee Cake Recipe

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★★★★★

4.7 from 73 reviews

This luscious Lemon Cream Cheese Coffee Cake combines a tender lemon-infused cake base with a creamy lemon cream cheese layer, topped with a zesty lemon curd and a buttery crumb topping. Perfect for breakfast, brunch, or an afternoon treat, this cake is bursting with bright citrus flavor and indulgent textures that will delight your taste buds.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 10 minutes
• Yield: 12 slices 1x
• Category: Coffee Cake
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crumble

• 1/2 cup (100g) granulated sugar
• 1/2 cup (65g) all-purpose flour or 1-to-1 gluten free baking flour, spooned and leveled
• Pinch of kosher salt
• 6 tbsp unsalted butter, cold and cubed

Lemon Cream Cheese

• 8 ounces full fat cream cheese, room temperature
• 1/4 cup (50g) granulated sugar
• Zest of 1 lemon
• 1 large egg, room temperature

Lemon Cake

• 3/4 cup (150g) granulated sugar
• Zest of 1 lemon
• 6 tbsp unsalted butter, room temperature
• 1 large egg + 1 egg yolk, room temperature
• 2/3 cup (160g) sour cream or Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp kosher salt
• 1 1/4 cups (160g) all-purpose flour
• 3/4 cup (200g) lemon curd (store bought or homemade – see notes)

Instructions

1. Make Lemon Curd (optional): If making homemade lemon curd, prepare it first following your preferred recipe or the notes provided.
2. Prepare Crumble: In a medium bowl, combine sugar, flour, and salt. Add cold, cubed butter and use your fingers to work it into the dry ingredients until a fine crumb forms. The mixture should appear very dry. Refrigerate until ready to use.
3. Prepare Lemon Cream Cheese Layer: Mash together cream cheese and sugar in a medium bowl until smooth. Mix in lemon zest and egg until fully combined and smooth, using a whisk to eliminate any lumps. Set aside.
4. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. Remove the ring and line the bottom plate with parchment paper. Replace the ring to ensure the entire bottom is covered.
5. Make Lemon Cake Batter: In a large bowl, combine sugar and lemon zest, rubbing zest into sugar with your fingers to release fragrance. Add butter and beat at medium-high speed until pale and smooth. Mix in egg, egg yolk, sour cream, lemon juice, and vanilla until smooth.
6. Add Dry Ingredients: Scrape down bowl, then mix in baking powder, baking soda, and salt. Gradually add flour and mix until smooth batter forms.
7. Assemble Cake: Spread batter evenly in the prepared pan. Carefully spread lemon cream cheese mixture in an even layer on top, leaving about a ½ inch border around edges. Then spread lemon curd over cream cheese, also leaving a ½ inch border. Top evenly with the prepared crumble.
8. Bake: Bake for 45 to 50 minutes, until top is lightly golden with darker, wrinkly edges and center is jiggly but not liquid.
9. Cool: Let cake cool at room temperature for 20 minutes, then refrigerate until completely chilled, about 2 hours.
10. Serve: Once chilled, remove from pan, slice, and enjoy this tangy, creamy, and crumbly lemon coffee cake.

Notes

• Lemon curd can be purchased or made at home. A simple homemade lemon curd involves cooking lemon juice, sugar, eggs, and butter until thickened.
• For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
• Room temperature ingredients help achieve a smooth batter and even baking.
• Ensure cream cheese is fully softened to avoid lumps in the cream cheese layer.
• The cake is best chilled before slicing to allow the layers to set properly.
• Store leftovers refrigerated in an airtight container for up to 3 days.

Keywords: lemon coffee cake, lemon cream cheese cake, lemon curd cake, crumb topping, lemon dessert, breakfast cake