Lemon Cream Cheese Coffee Cake
Brighten your mornings with this luscious Lemon Cream Cheese Coffee Cake—a delightful balance of tangy citrus, creamy indulgence, and buttery crumble. Featuring a tender cake base, a rich cream cheese and fresh lemon filling, and a golden crumb topping, this baked treat is a showstopper for brunches, special occasions, or cozy coffee breaks. Made with simple ingredients like zesty lemon juice, softened cream cheese, and a touch of vanilla, this cake is packed with layers of flavor and texture. Its melt-in-your-mouth crumb topping adds the perfect hint of sweetness and crunch. Easy to bake and irresistibly delicious, this lemon coffee cake is sure to become a household favorite. Dust it with powdered sugar for a bakery-worthy finish and pair with your favorite hot beverage for the ultimate indulgence!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 200 g granulated sugar
- 115 g unsalted butter (softened)
- 3 eggs
- 250 g all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 120 ml milk
- 1 tsp vanilla extract
- 225 g cream cheese (softened)
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 50 g powdered sugar
- 60 g cold unsalted butter (cubed)
- 80 g all-purpose flour (for crumb topping)
- 50 g brown sugar
- 25 g granulated sugar (for crumb topping)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a large mixing bowl, cream together 200 g granulated sugar and 115 g softened unsalted butter until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition. Stir in 1 tsp of vanilla extract.
In a separate bowl, whisk together 250 g all-purpose flour, 2 tsp baking powder, and 0.5 tsp salt. Gradually add the dry ingredients to the wet ingredients, alternating with 120 ml milk, beginning and ending with the dry ingredients. Mix until just combined.
In another bowl, beat 225 g softened cream cheese, 1 tbsp lemon zest, 2 tbsp lemon juice, and 50 g powdered sugar until smooth and creamy. Set aside.
For the crumb topping, use a fork or your fingertips to combine 60 g cold unsalted butter, 80 g all-purpose flour, 50 g brown sugar, and 25 g granulated sugar until the mixture resembles coarse crumbs.
Pour half of the coffee cake batter into the springform pan and spread it evenly. Dollop the cream cheese mixture over the batter and spread gently, leaving a small border around the edges. Top with the remaining batter and spread evenly again.
Sprinkle the crumb topping evenly over the batter.
Bake the coffee cake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove the outer ring of the springform pan. Allow the cake to cool completely before serving.
Optional: Dust the top of the cake with powdered sugar for extra presentation before serving.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 385 mg | 17% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 42.7 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 141 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
