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!

Nutriscore Rating: 41/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 180°C (350°F). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Step 2

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.

Step 3

Add the eggs one at a time, beating well after each addition. Stir in 1 tsp of vanilla extract.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Sprinkle the crumb topping evenly over the batter.

Step 9

Bake the coffee cake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

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.

Step 11

Optional: Dust the top of the cake with powdered sugar for extra presentation before serving.

Nutrition Facts

Serving size	(1381.2g)

Amount per serving	% Daily Value*
Calories	4817.2

Total Fat 241.5g	0%
Saturated Fat 144.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1202.2mg	0%
Sodium 3112.2mg	0%
Total Carbohydrate 604.5g	0%
Dietary Fiber 10.2g	0%
Total Sugars 339.2g
Protein 73.1g	0%

Vitamin D 272.7IU	0%
Calcium 606.5mg	0%
Iron 16.5mg	0%
Potassium 1142.7mg	0%

*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.

Source of Calories

Fat: 44.5%

Protein: 6.0%

Carbs: 49.5%