This lemon coffee cake is soft, bright, and built with clean layers that bake up evenly every time. A buttery lemon cake base supports a smooth cream cheese layer, all finished with a simple crumb topping and light lemon glaze. The lemon flavor comes from real juice and zest, not fillings or extracts, so it tastes fresh without being sharp.
Let’s Dish: About This Coffee Cake
Main Ingredients: Butter, cream cheese, fresh lemon juice and zest, flour, sugar, eggs, whole milk
Quick Steps: Make crumb topping, mix cake batter, add cream cheese layer, top with crumbs, bake, glaze
Total Time & Yield: 1 hour 15 minutes; serves 12
Why This Recipe
- This lemon coffee cake focuses on structure and balance instead of extra fillings. The cake batter uses both lemon juice and zest for flavor while whole milk keeps the crumb soft without making it dense.
- The cream cheese layer bakes directly into the cake rather than being sandwiched between batters, which helps it set smoothly and slice cleanly. Chilling the crumb topping before baking keeps it defined instead of melting into the batter.
- The glaze is light and optional, adding just enough sweetness to finish the cake without overpowering the lemon.
Lemon Coffee Cake Ingredients
The soft, sponge-like texture of the cake is complemented perfectly by the zesty and refreshing taste of lemon.
With each bite, you’ll experience a citrus flavor that will leave your mouth watering for more.
Crumb Topping
- ½ cup unsalted butter, melted and cooled
- 1¼ cups all-purpose flour
- ½ cup granulated sugar
Cream Cheese Layer
- 16 ounces block-style cream cheese, room temperature
- 1 cup granulated sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
Lemon Coffee Cake Batter
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk
- ¼ cup fresh lemon juice
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1½ tablespoons lemon zest (from 1 large lemon)
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
Glaze
- 1½ cups powdered sugar, sifted
- 2 tablespoons whole milk
- 1 teaspoon fresh lemon juice
Coffee Cake with Lemon Substitutions And Additions
TOPPING: Stick with the crumb topping and lemon glaze as written, or sprinkle up to ½ cup fresh blueberries over the batter before adding the cream cheese layer for a simple fruit addition.
LEMON ZEST: Lemon zest gives this cake its bright flavor, but orange zest works for a softer citrus note, while lime zest adds a sharper edge.
GLAZE: Swap the lemon juice for orange or lime juice, or thin the glaze with extra milk for a lighter drizzle. Add up to ¼ teaspoon vanilla or almond extract if desired.
How To Make This Lemon Coffee Cake Recipe
Crumb Topping
STEP ONE: Preheat the oven to 325°F. Lightly grease a 9×13 baking dish with non-stick baker’s spray and set aside.
STEP TWO: To a small bowl add the melted and cooled butter, all-purpose flour, and granulated sugar. Stir together with a fork until all the flour is moistened and crumbs roughly the size of peas form. Place the crumb mixture into the refrigerator to chill and harden while you prepare the rest of the recipe.
Cream Cheese Layer
STEP THREE: To a medium bowl add the cream cheese and granulated sugar. Beat on medium speed using a handheld mixer until smooth. Add the egg yolk and vanilla extract beating again just until fully incorporated and the mixture is smooth and creamy. Set aside.
Lemon Coffee Cake Batter
STEP FOUR: Sift together in a small bowl the all-purpose flour, baking powder, baking soda, and salt. Set aside.
STEP FIVE: In a separate small bowl, combine the milk and lemon juice. Set aside.
STEP SIX: Cream together in a large bowl, using a handheld mixer on medium-low speed, the butter, granulated sugar, and lemon zest for 2-3 minutes or just until light and fluffy.
STEP SEVEN: Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
STEP EIGHT: Add a third of the flour mixture to the butter mixture, mixing on low speed just until combined.
STEP NINE: Add half the milk mixture, mix until fully incorporated, followed by another third of the flour mixture mixing just until incorporated.
STEP TEN: Add the remaining milk mixture followed by the remaining flour mixture. Be sure to combine each addition just until fully incorporated.
STEP ELEVEN: Spread the batter evenly into the prepared baking dish.
STEP TWELVE: Add the cream cheese mixture and gently spread to an even layer, leaving about a half inch of the cake batter around the edges uncovered, being careful not to mix the layers.
STEP THIRTEEN: Remove the crumb topping from the refrigerator and evenly sprinkle over the top of the coffee cake.
STEP FOURTEEN: Bake for 50 to 55 minutes or until lightly browned and the center is fully set. A toothpick inserted into the center should come out with just a few moist crumbs.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your coffee cake at the lower end of the recommended baking time.
STEP FIFTEEN: Allow to cool completely at room temperature before adding the glaze.
Glaze Topping
STEP SIXTEEN: Whisk together the powdered sugar, milk and lemon juice until smooth.
STEP SEVENTEEN: Drizzle over the cooled lemon coffee cake. Allow the glaze to set for 15 to 20 minutes before slicing and serving.
How To Serve Lemon Pie Coffee Cake
This divine lemon crumb coffee cake is just the right thing to serve alongside a cup of coffee or pumpkin spice latte in the morning or with a warm mug of afternoon tea.
Don’t let the name stop you from serving it for dessert with a drizzle of caramel sauce or an indulgent spoonful of whipped cream.
Our original coffee cake and blueberry coffee cake offer easy recipes for other varieties of this delightful bakery treat.
MORE CAKE RECIPES
Storing This Lemon Crumble Cake
We’ve got you covered with tips on storing this scrumptious treat.
MAKE AHEAD: Bake and cool completely, then refrigerate for up to one day before glazing.
IN THE FRIDGE: Store covered in the refrigerator for up to 3 days.
IN THE FREEZER: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Why Lemon Coffee Cake is the Best
BRIGHT LEMON FLAVOR: Fresh lemon juice and zest are mixed directly into the batter, giving the cake a clean citrus flavor that tastes fresh without being sharp or overpowering.
CLEAN LAYERS: The cream cheese layer bakes smoothly into the cake instead of sinking or spreading, so each slice holds together and cuts clean once cooled.
SOFT, EVEN CRUMB: Whole milk and butter create a tender, moist cake that stays soft without becoming heavy or dense, even after refrigeration.
Soft lemon cake layered with a smooth cream cheese center and finished with a light glaze makes this coffee cake a solid choice for breakfast or brunch. Serve it with coffee or tea for an easy slice-and-serve option that works any time of day.
FREQUENTLY ASKED QUESTIONS
Serve this lemon cream cheese coffee cake for breakfast or brunch alongside a warm drink and other sweet pastry treats.
Serve this lemon cream cheese coffee cake for breakfast or brunch with coffee or tea, or add fresh fruit and other baked pastries for a fuller spread.
Most coffee cakes do not contain coffee. The name comes from how the cake is typically served—with coffee or tea—rather than from an ingredient in the recipe.
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Lemon Coffee Cake
Ingredients
Crumb Topping
- ½ cup unsalted butter melted and cooled
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
Cream Cheese Layer
- 16 ounces block style cream cheese, room temperature
- 1 cup granulated sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
Lemon Coffee Cake Batter
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk
- ¼ cup fresh lemon juice
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 ½ tablespoons lemon zest, from one large lemon
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
Glaze Topping
- 1 ½ cups powdered sugar, sifted
- 2 tablespoons whole milk
- 1 teaspoon fresh lemon juice
Instructions
Crumb Topping
- Preheat the oven to 325°F. Lightly grease a 9×13 baking dish with non-stick baker’s spray and set aside.
- To a small bowl add the melted and cooled butter, all-purpose flour, and granulated sugar. Stir together with a fork until all the flour is moistened and crumbs roughly the size of peas form. Place the crumb mixture into the refrigerator to chill and harden while you prepare the rest of the recipe.
Cream Cheese Layer
- To a medium bowl add the cream cheese and granulated sugar. Beat on medium speed using a handheld mixer until smooth. Add the egg yolk and vanilla extract beating again just until fully incorporated and the mixture is smooth and creamy. Set aside.
Lemon Coffee Cake Batter
- Sift together in a small bowl the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a separate small bowl, combine the milk and lemon juice. Set aside.
- Cream together in a large bowl, using a handheld mixer on medium-low speed, the butter, granulated sugar, and lemon zest for 2-3 minutes or just until light and fluffy.
- Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
- Add a third of the flour mixture to the butter mixture, mixing on low speed just until combined.
- Add half the milk mixture, mix until fully incorporated, followed by another third of the flour mixture mixing just until incorporated.
- Add the remaining milk mixture followed by the remaining flour mixture. Be sure to combine each addition just until fully incorporated.
- Spread the batter evenly into the prepared baking dish.
- Add the cream cheese mixture and gently spread to an even layer, leaving about a half inch of the cake batter around the edges uncovered, being careful not to mix the layers.
- Remove the crumb topping from the refrigerator and evenly sprinkle over the top of the coffee cake.
- Bake for 50-55 minutes or until lightly browned and the center is fully set. A toothpick inserted into the center should come out with just a few moist crumbs.
- Allow to cool completely at room temperature before adding the glaze.
Glaze Topping
- Whisk together the powdered sugar, milk and lemon juice until smooth.
- Drizzle over the cooled lemon coffee cake. Allow the glaze to set for 15-20 minutes before slicing and serving.
Notes
- You can refrigerate your baked and cooled coffee cake for about an hour to allow the cream cheese layer to firm up before glazing for nice clean slices if desired.
- Be sure to wash your lemons well to remove any waxy coating before zesting for the recipe.
Nutrition
Comments
Gloria says
Such a bright and yummy treat!