Lemon Coffee Cake

Lemon Coffee Cake is soft, buttery, and packed with fresh citrus flavor. The sweet streusel topping adds the perfect crunch to every bite.

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Lemon coffee cake is the perfect mix of bright citrus and sweet crumble topping. Every bite is soft, moist, and bursting with fresh lemon flavor. The buttery streusel adds just the right crunch, making this cake great for breakfast or dessert. Serve it with a hot cup of coffee for an easy treat everyone will love.

This recipe is simple to make, and we walk you through every step. Follow the guide below for step-by-step photos and directions. You’ll also find pro tips and tricks to make sure your cake turns out perfect. Plus, we answer the most frequently asked questions so you can bake with confidence!

This lemon cake bakes up in about an hour, making it an easy choice for breakfast, brunch, or a sweet afternoon snack. The soft cake, fresh lemon flavor, and buttery streusel topping make every bite irresistible.

Serve this at a potluck, holiday brunch, or weekend breakfast, and watch it disappear fast. The simple ingredients and foolproof steps make it a go-to recipe you’ll want to bake again and again.

What you'll need to make this lemon coffee cake recipe:

For The Cake: 

• ½ cup of unsalted butter, softened
• 1 (8-ounce) block of cream cheese, softened
• 1 cup of packed light brown sugar
• ½ cup of granulated sugar
• 2 large eggs
• 1 tablespoon of vanilla extract
• 2½ cups of all-purpose flour
• ½ teaspoon of baking soda
• 2 teaspoons of baking powder
• 1 teaspoon of cornstarch
• ½ teaspoon of salt
• ½ cup of buttermilk

For The Lemon Filling:

• 1 (15-ounce) can of lemon pie filling or a thick lemon curd

To Make The Cream Cheese Filling: 

• 1 (8-ounce) block of cream cheese, softened
• ½ cup of granulated sugar
• 1 large egg, room temperature
• Zest of 1 lemon (about 1 tablespoon)
• 1 tablespoon of lemon juice

For The Crumble Topping:

• 1½ cups of all-purpose flour
• 1 cup of packed light brown sugar
• ½ cup of granulated sugar
• 1½ tablespoons of cinnamon
• ¾ cup of unsalted butter, melted and cooled

For The Glaze:

• 1 cup of powdered sugar
• 1½ tablespoons of milk

Personalize your lemony coffee cake by swapping out ingredients and adding delicious extras! Simple changes can make your cake a new experience every time you make it. Here are some top substitutions and additions:

• Substitute sour cream: Use plain Greek yogurt for a creamy texture with a slightly tangy flavor.
• Add fresh blueberries: Fold in fresh or frozen blueberries for a sweet, fruity twist.
• Substitute white sugar: Swap with brown sugar for a deeper, caramel-like sweetness in the cake.
• Substitute vanilla extract: Try almond extract for a nutty, aromatic flavor that pairs well with lemon.
• Add chopped nuts: Mix in chopped pecans or walnuts for a bit of crunch in the streusel topping.

Follow along with our step-by-step pictures, easy instructions, and expert tips to make the best lemon cake. We’ll show you exactly how to get the perfect soft texture, fresh lemon flavor, and buttery crumble topping. Let’s get started!

FIRST STEP: Preheat the oven to 350°F. 

SECOND STEP: Grease a glass 10×15-inch baking dish or a DEEP 9×13-inch baking dish with non-stick spray. Using these size pans will keep the coffee cake from spilling over the edges. Set aside. 

For the Cake 

THIRD STEP: In a large bowl with an electric mixer, beat together butter and cream cheese at medium speed until creamy, about two to three minutes. 

FOURTH STEP: Add the brown sugar and white sugar. Beat until fluffy, about two to three minutes. 

FIFTH STEP: Beat in both eggs until combined.

SIXTH STEP: Beat in the vanilla extract until combined. 

SEVENTH STEP: In a separate bowl, combine flour, baking soda, baking powder, cornstarch, and salt. 

EIGHTH STEP: Slowly beat in a third of the dry ingredients into the wet ingredients, then add half of the buttermilk.

Beat in another third of the dry mixture and the rest of the buttermilk. Mix the remaining flour mixture into the wet mixture.

Beat just until combined, and do not over-mix. 

NINTH STEP: Pour half the batter into the prepared baking dish. The cake batter will be thick. 

For the Lemon Filling

TENTH STEP: Spread the lemon filling carefully over the batter in the baking dish. Leave about a three-quarter inch space between the lemon filling and the edge of the pan.

Lemon filling that spreads to the outside of the pan will burn while baking.

Carefully top with the remaining batter, working from the outer perimeter to make sure that the lemon filling stays contained within the batter layers.

For the Cream Cheese Filling

ELEVENTH STEP: In a medium bowl or bowl of a stand mixer, beat together the cream cheese filling ingredients: cream cheese, sugar, egg, lemon zest, and lemon juice.

Spread the cream cheese layer over the top layer of the batter.

For the Crumble Topping

TWELFTH STEP: Whisk together flour, brown sugar, white sugar, and cinnamon until well combined.

Stir in the melted butter with a fork until it is a crumbly mixture, and there is no more visible white flour. Sprinkle over the top of the cake. 

THIRTEENTH STEP: Bake the cake for 60 to 75 minutes or until the center is set and no longer jiggles.

Cover the coffee cake with aluminum foil after the first 20 to 30 minutes of baking to prevent the top from burning while the layers underneath cook through.

Make sure to cool the cake completely before adding the glaze. 

For the Glaze

FOURTEENTH STEP: In a small bowl, stir together the powdered sugar and milk. Drizzle over top of the completely cooled cake. 

Serve coffee cake for breakfast, brunch, or dessert at any time of year. This sweet, citrusy cake is perfect for casual mornings or special gatherings. Here are some fun ways to enjoy it:

• Weekend Brunch: This cake pairs perfectly with a cozy weekend brunch. The bright lemon flavor balances rich breakfast dishes like bacon and cheddar quiche or sausage breakfast casserole. Serve it with hot coffee or a fresh orange julius for a simple yet impressive meal.
• Spring and Summer Gatherings: The fresh lemon taste makes this cake a hit for warm-weather celebrations. Bring it to baby showers, bridal brunches, or backyard picnics. Serve it with raspberry lemonade or a refreshing glass of sweet iced tea.
• Holiday Breakfasts: Add this to your holiday morning spread for a sweet start to the day. The streusel topping and soft cake feel extra special with classic Christmas morning casseroles or caramel pecan cinnamon rolls. Enjoy it with a cup of hot cocoa or iced tea.

Lemon coffee cake is a favorite for so many reasons. It’s soft, buttery, and bursting with fresh lemon flavor. The streusel topping adds just the right amount of sweetness and crunch. Plus, it’s easy to make and works for any occasion.

• Easy to Make: No fancy techniques—just simple steps anyone can follow.
• Perfect for Any Time of Day: Enjoy it for breakfast, brunch, or a sweet afternoon treat.
• Sweet and Tangy Balance: The fresh lemon flavor and buttery cake make every bite just right.
• Crowd-Pleaser: Everyone loves a slice, from kids to grandparents.
• Stays Fresh for Days: The soft texture and crumble topping taste great even after a couple of days.

This is the kind of recipe you’ll want to make again and again!

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the best flavor, but you can use bottled lemon juice if needed. Just check for 100% real lemon juice.

Why is my lemon coffee cake dry?
Your cake might be dry if you overmix the batter or bake it too long. Be sure to check it early.

How do I know when my lemon coffee cake is done baking?
Insert a toothpick in the center. If it comes out clean or with a few crumbs, the cake is ready.

Can I make this cake in advance?
Yes, you can bake this cake a day ahead. Keep it covered at room temperature so it stays soft and fresh.

Why did my streusel topping sink into the cake?
If the batter is too thin, the topping might sink. Make sure the batter is thick enough before adding the streusel.

What’s the best way to serve lemon coffee cake at a party?
Cut the cake into small squares or slices for easy grabbing. Arrange them on a platter so guests can serve themselves.

Should I serve lemon coffee cake warm or at room temperature?
Both ways taste great! Serve it warm for a soft, fresh-baked feel or at room temperature for a classic coffee cake texture.

Can I add extra toppings before serving?
Yes, a dusting of powdered sugar, a drizzle of lemon glaze, or a dollop of whipped cream makes it extra special.

Is lemon coffee cake good for breakfast or dessert?
It works for both! The light, citrusy flavor makes it a great morning treat, but it's sweet enough for dessert too.

Can I serve lemon coffee cake for a holiday brunch?
Absolutely! It’s perfect for Easter, Mother’s Day, and Christmas morning. The bright lemon flavor makes it a refreshing addition to any spread.

Follow the directions below to keep your cake fresh and delicious. We’ll show you the best ways to store leftovers, how to keep the texture just right, and the easiest methods for reheating. Plus, you’ll find tips for making this cake ahead of time.

Can I make lemon coffee cake ahead of time?
Yes, bake the cake a day ahead and keep it covered at room temperature. This helps it stay soft and moist.

What’s the best way to store leftover lemon coffee cake?
Store leftovers in an airtight container at room temperature for 24 hours. For longer storage, refrigerate for four to six days.

Can I freeze lemon coffee cake?
Yes, wrap individual slices tightly in plastic wrap and store them in a freezer bag. They will keep fresh for up to three months.

How do I thaw frozen lemon coffee cake?
Let frozen slices sit at room temperature for 30 minutes or warm them in the microwave for a quick thaw.

What’s the best way to reheat lemon coffee cake?
For a fresh-from-the-oven taste, warm slices in the microwave for ten to fifteen seconds or in a 300°F oven for five minutes.

Can I reheat lemon coffee cake in the microwave?
Yes, but heat it in short bursts of five to ten seconds to prevent drying out. Cover with a damp paper towel for extra moisture.

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Lemon Coffee Cake

Lemon Coffee Cake is soft, buttery, and packed with fresh citrus flavor. The sweet streusel topping adds the perfect crunch to every bite.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Breakfast, Cake, Dessert, Desserts

Cuisine American

Servings 12

Calories 9675 kcal

Ingredients

  

1x2x3x

Cake

• ½ cup unsalted butter (softened)
• 8 ounces cream cheese (softened)
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2½ cups all-purpose flour
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon cornstarch
• ½ teaspoon salt
• ½ cup buttermilk

Lemon Filling

• 15 ounces lemon pie filling (or a thick lemon curd)
• Cream Cheese Filling
• 8 ounces cream cheese (softened)
• ½ cup granulated sugar
• 1 large egg (room temperature)
• 1 lemon zest (about 1 tablespoon)
• 1 tablespoon lemon juice

Crumble Topping

• 1½ cups all-purpose flour
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 1½ tablespoons cinnamon
• ¾ cup unsalted butter (melted and cooled)

Glaze

• 1 cup powdered sugar
• 1½ tablespoons milk

DIRECTIONS

 

• Preheat the oven to 350°F.
• Grease a glass 10x 15-inch baking dish or a DEEP 9×13-inch baking dish. Set aside.

Cake

• In a mixing bowl, beat together the butter and cream cheese until creamy (about 2 to 3 minutes).
• Add the brown sugar and white sugar. Beat until fluffy (about 2 to 3 minutes).
• Beat in both eggs until combined.
• Beat in the vanilla extract until combined.
• In a separate bowl, stir together flour, baking soda, baking powder, cornstarch, and salt.
• Slowly beat a third of the dry mixture into the wet, then add in half the buttermilk. Beat in another third of the dry mixture and the rest of the buttermilk. Beat the remaining dry mix into the wet. Beat just until combined, but do not over-mix.
• Pour half the batter into the prepared baking dish. The batter will be thick.

Lemon Filling

• Spread the lemon filling carefully over the batter in the baking dish. Leave about ¾-inch space between the lemon filling and the edge of the pan. Lemon filling that spreads to the outside of the pan will burn while baking. Carefully top with the remaining batter, working from the outer perimeter in to make sure that the lemon filling stays contained within the batter layers.

Cream Cheese Filling

• In a medium mixing bowl or the bowl of a standing mixer, beat together the cream cheese filling ingredients: cream cheese, sugar, egg, lemon zest, and lemon juice. Spread the cream cheese layer over the top layer of batter.

Crumble Topping

• Whisk together flour, brown sugar, sugar, and cinnamon until well combined. Stir in melted butter with a fork until it is a crumbly mixture and there is no more visible white flour. Sprinkle over the top of the cake.
• Bake cake for 60 to 75 minutes or until the center is set and no longer jiggles. Cover the coffee cake with aluminum foil after the first 20 to 30 minutes of baking to prevent the top from burning while the layers underneath cook through. Let the cake cool before adding glaze.

Glaze

• Stir together powdered sugar and milk. Drizzle over top of completely cooled cake.

Notes

• Lemon pie filling has a great consistency for holding itself in a nice central layer. Lemon curd will also work, especially if it is a thicker lemon curd. Our recipe for homemade lemon curd is more creamy and, though it tastes great, it soaks into the coffee cake more than a premade lemon pie filling.
• Using either a 15×10-inch baking dish or a DEEP DISH 9×13-inch will prevent the coffee cake from spilling over the edges.
• Keeping the lemon filling to the center and away from the edges of the pan is really important. The coffee cake cooks for so long that if the lemon filling seeps out and is along the edge, it really burns and turns the whole crust to a charred mess.
• This is a nice thick, moist cake. It takes quite a while to cook all the layers through completely. Be sure to cover the top with aluminum foil to prevent the crumb topping from burning. You can also place the baking dish on a sheet pan in the oven to catch any spills and reduce browning on the bottom of the coffee cake.

Nutrition

Calories: 9675kcal | Carbohydrates: 1422g | Protein: 104g | Fat: 412g | Saturated Fat: 245g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 107g | Trans Fat: 9g | Cholesterol: 1647mg | Sodium: 4687mg | Potassium: 3078mg | Fiber: 21g | Sugar: 992g | Vitamin A: 14169IU | Vitamin C: 14mg | Calcium: 1670mg | Iron: 31mg

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