Bring a burst of sunshine to your table with this vibrant Lemon Coffee Cake! Inspired by my nonna’s summer baking, this moist, buttery cake is layered with tangy lemon pie filling, a rich cream cheese center, and a crumbly cinnamon topping.
Perfect for brunch, picnics, or as a bright mid-day treat!
If you’re into my Zesty Lemon Meringue Cheesecake or Apple Oat Breakfast Cake, this one will slide into your favorite Breakfast recipes with ease.
Table of Contents
Why You’ll Love It
- Bright lemony flavor with a creamy twist
- Soft cake base with a crunchy crumble
- Glazed to perfection
- Great make-ahead summer dessert
What you will need + Smart Substitutions
Cake Batter
- Butter (½ cup, softened): Provides a tender crumb. Substitute with margarine or a plant-based butter for a dairy-free option.
- Cream Cheese (8 oz): Adds richness and a slight tang. You can use Neufchâtel cheese for a lower-fat version.
- Brown & Granulated Sugar (1 cup + ½ cup): Brown sugar adds moisture and a caramel note; white sugar enhances sweetness.
- Eggs (2): Bind the batter. Use flax eggs or a commercial egg replacer if vegan.
- Vanilla Extract (1 tbsp): Enhances flavor. Almond extract can be used for a different twist.
- Flour (2½ cups): All-purpose flour gives structure. Gluten-free blends work with slight texture variation.
- Baking Soda & Baking Powder: Ensure rise. Both are essential; don’t skip.
- Cornstarch (1 tsp): Softens the crumb. Substitute with extra flour if needed.
- Salt (½ tsp): Balances sweetness.
- Buttermilk (½ cup): Adds tang and tenderness. Substitute with milk + 1 tsp lemon juice if unavailable.
- Lemon Pie Filling (15 oz): The star! You can make your own or use lemon curd in a pinch.
Cream Cheese Filling
- Cream Cheese (8 oz): Softened for easier mixing.
- Sugar (½ cup): Balances the tang.
- Egg (1): Provides structure.
- Lemon Zest & Juice (1 tbsp each): Intensifies the citrus flavor.
Crumble Topping
- Flour (1½ cups), Brown & White Sugar (1 cup + ½ cup): Classic base.
- Cinnamon (1½ tbsp): Warm spice contrast to the lemon.
- Butter (¾ cup, melted): Binds the crumble. Use coconut oil for a dairy-free version.
Glaze
- Powdered Sugar (1 cup) & Milk (1½ tbsp): Simple, sweet finish. Add lemon juice for extra zing.
Step-by-Step Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line with parchment.
2. Make the Cream Cheese Filling
In a medium bowl, combine 8 oz cream cheese, ½ cup sugar, 1 egg, 1 tbsp lemon juice, and 1 tbsp lemon zest. Whisk until smooth. Set aside.
Tip: Scrape down the bowl to ensure even mixing.
3. Prepare Cake Batter
Cream ½ cup softened butter with 8 oz cream cheese, 1 cup brown sugar, and ½ cup white sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tbsp vanilla.
In another bowl, whisk together 2½ cups flour, ½ tsp baking soda, 2 tsp baking powder, 1 tsp cornstarch, and ½ tsp salt. Add the dry ingredients to the wet mixture in batches, alternating with ½ cup buttermilk.
Tip: Mix gently to keep the cake tender.
4. Assemble the Cake
Spread half the batter in your prepared pan. Gently layer the cream cheese mixture. Spoon over the lemon pie filling. Top with the remaining cake batter and smooth it out with a spatula.
Tip: Use an offset spatula for smooth layering.
5. Make the Crumble
In a bowl, mix 1½ cups flour, 1 cup brown sugar, ½ cup granulated sugar, and 1½ tbsp cinnamon. Pour in ¾ cup melted butter and stir until coarse crumbs form. Sprinkle evenly over the cake.
6. Bake
Bake for 45–55 minutes. It’s done when a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
Tip: Check at 45 minutes to avoid overbaking.
7. Glaze
Whisk 1 cup powdered sugar with 1½ tbsp milk until smooth. Drizzle over the cooled cake.
Tip: Let glaze set for 10 minutes for a polished look.
Topping Tips
- Crispier Topping: Use cold cubed butter instead of melted for larger crumb clusters.
- Add-ins: Try adding chopped pecans or shredded coconut to the crumble for extra texture.
- Zesty Glaze: Replace milk with lemon juice in the glaze for a more intense lemon hit.
- Make-Ahead Tip: Bake and store unfrosted; add glaze before serving.
- Whipped Cream: Light and creamy for indulgence.
- Candied Lemon Slices: Sweet and decorative.
- Chopped Almonds: Crunchy contrast to the soft cake.
- Fresh Blueberries: Tart and colorful for balance.
Nutritional Information (Per Serving)
| Component | Amount |
|---|---|
| Calories | ~420 kcal |
| Total Fat | 21g |
| Saturated Fat | 12g |
| Carbohydrates | 52g |
| Sugars | 33g |
| Protein | 5g |
| Fiber | 1g |
| Sodium | 260mg |
Note: Nutrition values may vary based on brands and substitutions.
Storage & Reheating Tips
Refrigerator:
- Store in a covered container for up to 5 days.
Freezer:
- Wrap individual slices in plastic wrap and store for up to 2 months.
Reheat:
- Warm slices in the microwave for 15–20 seconds.
- Oven: Reheat at 300°F for 8–10 minutes.
What to Serve with Zesty Lemon Coffee Cake
- Fresh Berries: Strawberries or raspberries for tartness.
- Greek Yogurt: Plain or lemon-flavored for creaminess.
- Coffee: A latte or cappuccino for a classic pairing.
- Herbal Tea: Chamomile or lemon for a cozy match.
FAQs
Can I use fresh lemons instead of pie filling in lemon coffee cake?
You can, but you’ll need to thicken your fresh lemon curd to match pie filling’s consistency.
Is lemon coffee cake freezer-friendly?
Yes! Slice and wrap in plastic, then freeze for up to 3 months. Defrost in the fridge overnight.
Can I make gluten-free lemon coffee cake?
Yes, use a 1:1 gluten-free baking mix. Avoid almond or coconut flour alone as they require recipe adjustment.
What if I don’t have buttermilk?
Mix ½ cup milk with 1 tsp vinegar or lemon juice. Let sit for 5 minutes and use as a substitute.
Zesty Lemon Coffee Cake
Equipment
- 9×13-inch baking pan
- Cooking spray or parchment paper
- Large mixing bowl
- Medium mixing bowl (for filling and crumble)
- Small mixing bowl (for glaze)
- Electric mixer or whisk
- Spatula (for spreading batter)
- Measuring cups and spoons
- Zester or grater (for lemon zest)
- Wire rack (for cooling)
Ingredients
- ½ cup butter
- 8 oz cream cheese
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- 2 tsp baking powder
- 1 tsp cornstarch
- ½ tsp salt
- ½ cup buttermilk
- 8 oz cream cheese for filling
- ½ cup sugar for filling
- 1 egg for filling
- 1 tbsp lemon zest for filling
- 1 tbsp lemon juice for filling
- 1 ½ cups flour for crumble topping
- 1 cup brown sugar for crumble topping
- ½ cup granulated sugar for crumble topping
- 1 ½ tbsp cinnamon for crumble topping
- ¾ cup melted butter for crumble topping
- 1 cup powdered sugar for glaze
- 1 ½ tbsp milk for glaze
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, beat butter, cream cheese, brown sugar, and granulated sugar until smooth; add eggs and vanilla extract, mixing well.
- Stir in flour, baking soda, baking powder, cornstarch, and salt, then add buttermilk and mix until combined.
- Spread half the batter into the pan, layer with lemon pie filling, and top with the remaining batter.
- For the cream cheese filling, beat cream cheese, sugar, egg, lemon zest, and lemon juice until smooth, then dollop over the batter.
- Prepare crumble topping by mixing flour, brown sugar, granulated sugar, cinnamon, and melted butter; sprinkle over the top, bake for 45-50 minutes, then cool and drizzle with glaze made from powdered sugar and milk.
This Lemon Cream Cheese Coffee Cake is more than just a summer treat—it’s a celebration of flavor and comfort. The tangy lemon, rich cream cheese, and buttery crumb come together to create a cake that’s both vibrant and cozy. Whether you’re enjoying it with morning coffee or as a dinner dessert, each bite is a reminder of the joy that simple baking can bring.
Want to switch it up? Try this base with blueberry pie filling or raspberry jam for a berry twist!
Ready to bake this? Tag me in your photos on social media—I’d love to see your creations!
