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Lemon Coffee Cake with Cream Cheese Filling

For a sweet and sour breakfast treat, make Lemon Cream Cheese Coffee Cake. Layers of fresh lemon coffee cake with a sweetened cream cheese filling topped with a classic crumble and dusting of powdered sugar, this cake is absolutely perfect with your morning coffee or tea. 
Prep Time30 mins
Cook Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12
Author: Jill

Ingredients

Crumb Topping

  • 1 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter melted

Cream Cheese Filling

  • 8 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 2 tablespoons freshly squeezed lemon juice

Lemon Cake

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 tablespoons fresh lemon zest
  • 1/3 cup freshly squeezed lemon juice
  • 2/3 cup sour cream
  • powdered sugar for dusting

Instructions

Crumb Topping

  • In a small bowl, whisk together the ingredients for the crumb topping until crumbly. Set aside.

Cream Cheese Filling

  • In a medium mixing bowl, beat together the ingredients for the cream cheese filling until smooth and creamy. Set aside.

Lemon Cake

  • Preheat the oven to 350F. Grease a 9x13-inch glass baking dish with non-stick cooking spray.
  • In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In a large mixing bowl, with an electric mixer beat together the butter and granulated sugar until light and fluffy. Beat in the eggs and vanilla extract.
  • With an electric mixer, mix in the lemon zest, fresh lemon juice, half of the flour mixture, and half of the sour cream. One well combined, add the remaining half of the flour and sour cream and mix well.
  • Reserve 1 1/2 cups of the cake batter. Pour the rest of the batter into the prepared 9x13-inch baking dish and spread out evenly. Dollop the cream cheese filling all over the cake batter and use a knife or offset spatula to gently spread the cream cheese out as evenly as possible. Pour the reserved cake batter over top of the cream cheese layer and spread out evenly.
  • Sprinkle the crumble topping over the cake.
  • Bake at 350F for 30-35 minutes until a cake tester inserted into the center of the cake comes out clean.
  • Cool the cake in the pan completely to room temperature. Dust the top of the cake with powdered sugar. Cut and serve.