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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/lemon-cream-cheese-coffee-cake-recipe/