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Lemon Cream Cheese Coffee Cake is extra lemony, with a creamy filling and a crumbly topping.  Light, refreshing, and delicious; brew the coffee and invite your friends!

Lemon Cream Cheese Coffee Cake is extra lemony, with a creamy filling and a crumbly topping.  Light, refreshing, and delicious; brew the coffee and invite your friends!#lemon #coffee #cake #cream #cheese #dessert #summer


There’s just something really satisfying about a good coffee cake.  And grocery stores and bakeries alike know this little fact very well.  Think about how many times you have unexpected guests, or planned guests, and you think about a little sweet treat to serve to them with a cup of coffee.

Every grocery store (especially the ones in my neighbourhood) always have a large display of coffee crumb cakes.  They know that unexpected guests are a normal part of life and they know how to capitalize on your lack of time.  But, with this recipe, I’m helping you put away with those store-bought crumb cakes and giving you the answer to all of your unexpected guest woes.


Cake – especially a crumb topping cake – pairs extremely well with coffee.  I guess that’s why most of these crumb-topped cakes are called coffee cakes even though there’s no coffee in the list of ingredients.  

I’ve had the cakes with coffee in them, and even though they are quite delicious, there’s just something about a lemon coffee cake that makes it so worth the effort and the calories.  Add to that a cream cheese filling and I’m in coffee cake heaven!


That’s something I wanted to talk briefly about; that cream cheese layer. Can you see it in the pictures?  I’ve baked with cream cheese layers before, but more often than not, the cream cheese layer ends up collapsing into the base during the baking process.  

The base layer on this cake is so thick in batter form, that it prevents the cream cheese from sinking.  That results in a thick, lemony, creamy filling that puts this particular cake high on my list of go-to recipes.

As for the crumb topping, that’s another story.  Because of the moisture from the cream cheese layer, the crumb topping will not burn or brown too much during a long forty five minute bake time.  But, Dear Reader, the crumb topping is crumbly and oh so delicious.

Lemon Cream Cheese Coffee Cake is extra lemony, with a creamy filling and a crumbly topping.  Light, refreshing, and delicious; brew the coffee and invite your friends!#lemon #coffee #cake #cream #cheese #dessert #summer

Even though I’m sure this cake won’t last too long in your house – it surely didn’t in ours! – you’ll be happy to know that once the cake has completely cooled, and you’ve cut it into sixteen squares, you can place the squares back into the pan and place the pan in the refrigerator.  

I loved how the cake stayed super moist, and the topping stayed crumbly even when refrigerated.  And, the coldness of the lemony cream cheese filling was all the more refreshing as a late summer evening dessert.

Add this recipe to your favourite Pinterest board, print it, bookmark it, or whatever it is you need to do to have easy access.  Once you make this cake for the first time, and sink your teeth into the sweet tartness, you’ll want to have this cake on hand at all times!

If you loved this recipe, here are some others that might interest you as well:

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Lemon Cream Cheese Coffee Cake

Lemon Cream Cheese Coffee Cake is extra lemony, with a creamy filling and a crumbly topping. Light, refreshing, and delicious; brew the coffee and invite your friends!
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16
Author Lord Byron’s Kitchen



  • 1 package cream cheese, 8 ounces, softened
  • 1/4 cup sugar
  • 1 large egg
  • 1 1/2 teaspoon fresh lemon juice


  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons fresh lemon zest, about one lemon
  • 2 tablespoons fresh lemon juice


  • 1/2 cup all purpose flour
  • 1/4 cup sugar
  • 2 tablespoons salted butter


  • Preheat oven to 350 degrees. Prepare a 9 x 9 inch baking dish by lining it with parchment paper.
  • Be sure to leave the parchment paper long enough so that it hangs over the pan a little – enough to grab – this will help ease the removal of the cake from the pan.


  • In a bowl, use a handheld mixer to blend together the cream cheese, sugar, egg, and lemon juice until well combined and creamy. Set aside.


  • In bowl, use a whisk to mix together the all purpose flour, baking powder, baking soda, and salt. Set this aside as well.
  • Next, in a clean bowl, use a handheld mixer to blend the vegetable oil and sugar. Mix well; at least two full minutes. Then, add the egg and incorporate into the oil and sugar mixture.
  • Add the yogurt, lemon zest and juice. Blend until well mixed – at least 3 full minutes on medium speed.
  • To the sugar and oil mixture, add the flour mixture. Use the handheld mixture to blend the two together on low speed. Just mix until combined – do not over mix the batter.
  • Pour the batter into the baking dish and smooth it evenly around the dish. Be sure to get into the corners.
  • Now, spoon the cream cheese mixture onto the top of the cake batter base. Carefully spread it – do not mix the cream cheese into the batter.


  • Add the crumb topping ingredients to a small bowl. Use a fork to smash the butter into the flour and sugar to form a crumbly paste.
  • Sprinkle the crumb mixture evenly over the cream cheese layer.
  • Bake for 45 minutes. Remove from oven and allow to cool for five minutes before removing from pan. Allow to finish cooling on a wire cooling rack. Cut into 16 squares.


Are you making this recipe?  Show me your version!  Tag me on Instagram or Facebook!  @lordbyronskitchen | #lordbyronskitchen 

Lemon Cream Cheese Coffee Cake is extra lemony, with a creamy filling and a crumbly topping.  Light, refreshing, and delicious; brew the coffee and invite your friends!#lemon #coffee #cake #cream #cheese #dessert #summer

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This Post Has 37 Comments

  1. God this cake was pure heaven on a plate. Was really easy to make as I'm used to making desserts for my restaurant and always looking for great recipes from which I do variations. Awesome thank you.
  2. I just got done making this yummy treat (plus that it smells delightful in the oven too). I had to tweak it with the ingredients I had but it still turned out really good. Thanks for sharing!
  3. Will this recipe work with a 9” tube pan? I don’t have a 9x9 pan and want to make it for a prayer breakfast. It sounds wonderful and am anxious to try and share it. Thanks, Mary
    1. Hi Mary, I have never tried the recipe in a tube pan. You could use a 9x13 Pyrex, but the cake would be a little thinner, which means you will need to cut back the baking time by about 10 minutes. If you do try the tube pan, let me know how it works for you.
    1. Yes, but since Greek yogurt is thick, try using a thicker sour cream - no low fat sour cream. :)
  4. Hi Byron! I'm going to make this lovely lemony crumb cake for my husbands birthday cake today. I am so glad I fond your site and this awesome recipe! I'll let you know how the Birthday Boy liked it! Thank you!
    1. Hi Mary, I hope my reply isn't too late. I've never tried baking the cake in a spring-form pan, but I'm sure it will work perfectly.
  5. New to your blog and just wanted to say thank you for the great recipe. I put raspberries in mine and it was wonderful. Going to make it again with blueberries this time. Thanks again!
    1. Thank you, Christina, and welcome to LBK! I love the idea of adding fresh berries to the Lemon Cream Cheese Coffee Cake - sounds wonderful!
  6. Yummy! I do love anything lemony ….I have never thought to make a lemony coffee cake. I will be trying this soon. Thanks for sharing this amazing recipe!
  7. This cake has a beautiful texture! I haven't had much luck with a cream cheese topping, but it looks like the stressful topping keeps it moist.
  8. I love this cake! It is easy to make and so delicious. I tend to have problems making cakes with a nice crumb texture but this turned out perfect on my first try. It will be my go-to recipe when my husband craves a nice lemony dessert. Tks!
  9. cake is a weakness. I can eat it for breakfast. It's a great addition to the brunch menu. Makes an awesome dessert. The perfect pairing for my afternoon latte. So, I guess I can eat this all day long. Plus...I love lemon yes this would be a welcome cake in my house. Oh, and coffee cakes are the best when you have to take something to a potluck too.
  10. This looks delish. I tried to post it on facebook, and only got a pic of a gorgeous macroni casserole! Just an FYI about a techical oopsie! The casserole looks great, too. I'll look for it!
  11. This is tasty. Better to eat once sets up. I did not have a square 9” pan so used a 9” springform round pan. Lined only bottom with parchment and sprayed the side. Came out of pan beautiful with same bake time. I found crumb topping not as crumbly as I would like so like so would add another tablespoon of butter. I may add vanilla to either batter or cheese filling next time.
  12. Another wonderful C-cake! Lord B. when I shared onto facebook, the photo of this recipe is one yummy looking PASTA SALAD ! Might want to fix that :-)
    1. Thank you, Patti. I saw that too. It's one of those weird technical things that I can't seem to correct.
  13. Wow! Delicious! If you enjoy lemon, you will enjoy this refreshing cake. I did make two lower fat substitutions: reduced fat cream cheese and nonfat Greek yogurt...and it is still delectable! Since I made it for just two of us, I wanted to keep it in the pan in the frig. So, I did not line the pan with parchment paper. I just used some cooking spray and allowed the cake to cool completely in the pan. Thank you for a keeper recipe!

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