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5.0 from 24 votes

Lemon Crumb Coffee Cake

Lemon Crumb Coffee Cake brings magic to the breakfast table with every bite. This sweet lemon cake has it all: lemon cheesecake filling, crumbly streusel topping and a lemon glaze. It doesn't get more lemony than this!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 577 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the cake:
  • 1 ¼ cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 6 Tablespoon unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 Tablespoon fresh lemon juice
  • ¼ cup milk
For the filling:
  • 1 package cream cheese, softened 8 ounce
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 lemon zested
For the streusel:
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter melted
  • 1 ½ cup all-purpose flour
For the glaze:
  • 1 Tablespoon lemon juice
  • 1 cup powdered sugar
  • 1 Tablespoon milk

Instructions

    Cup of Yum
  1. For the cake, grease and flour a 9-inch springform pan. Set aside.
  2. In a large mixing bowl, mix flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until crumbly. Add in eggs, vanilla extract, lemon juice and milk. Beat for about 3-4 minutes until light and fluffy. Pour into prepared pan.
  3. For the filling, beat cream cheese with sugar, egg and lemon zest for about 4-5 minutes. Pour over cake layer, being careful to not let it touch the sides of the pan.
  4. In a small bowl, combine streusel ingredients with a fork. Sprinkle over top of cake. Bake in a 325 degree oven for about 40-45 minutes. Cool completely in pan. When cooled, release from springform pan.
  5. Refrigerate cake for 3 hours to allow cheesecake filling to set up.
  6. Whisk together the glaze ingredients until smooth. Drizzle over cooled cake. Serve and enjoy!

Notes

  • The cheesecake layer should still look slightly soft when this comes out of the oven. It will firm up as it chills in the fridge.
  • Grease and flour your pan well before adding the cake batter. Or use my Homemade Cake Release for amazing results!
  • Be careful not to let the cheesecake layer touch the sides of the spring form pan when pouring it over the cake. Pour slowly and use an off set spatula to direct the flow of the cream cheese mixture to prevent it from touching.
  • Can also be made in a 9-inch square baking dish.
  • Prefer less streusel? Just cut it in half!
  • Store leftovers tightly covered in the refrigerator. Enjoy Lemon Crumb Cake within 3 days for best taste!

Nutrition Information

Serving 1slice Calories 577kcal (29%) Carbohydrates 84g (28%) Protein 8g (16%) Fat 24g (37%) Saturated Fat 14g (70%) Polyunsaturated Fat 8g Cholesterol 127mg (42%) Sodium 195mg (8%) Fiber 1g (4%) Sugar 50g (100%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 577

% Daily Value*

Serving 1slice
Calories 577kcal 29%
Carbohydrates 84g 28%
Protein 8g 16%
Fat 24g 37%
Saturated Fat 14g 70%
Polyunsaturated Fat 8g 47%
Cholesterol 127mg 42%
Sodium 195mg 8%
Fiber 1g 4%
Sugar 50g 100%

* Percent Daily Values are based on a 2,000 calorie diet.