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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!

A little zesty lemon is just what you need to start your day. Skip the line and give me a Copycat Starbucks Lemon Loaf at home–or give these classic Lemon Poppy Seed Muffins a try.

Slice of lemon crumb coffee cake on a plate with mug of coffee.

Why this Recipe is Best

Whether you eat it for breakfast, dessert or your afternoon coffee break, this Lemon Crumb Cake hits it out of the ballpark!

  • The lemon breakfast cake layer is thick without being heavy.
  • Lemon cheesecake is baked right on top of the coffee cake layer.
  • You’ll love the combination of tangy lemon with buttery brown sugar streusel.
  • Lemon glaze makes this Lemon Crumb Cake sweet enough to serve for dessert.

With simple ingredients, and easy assembly, this impressive breakfast cake is perfect for guests too!

Ingredient Notes

Ingredients needed to make lemon crumb coffee cake.

Making today’s recipe is simple enough with ingredients you may already have in your pantry. Be sure to scroll down all the way to the recipe card for a complete list with exact measurements.

  • Lemon zest and juice. Remove the zest from the lemon before juicing to get the most out of your citrus. Use our guide on how to zest a lemon for best practices.
  • Cream cheese. Use plain full fat cream cheese for richest, creamiest taste. Don’t forget to let it soften on the counter for a few minutes first.
  • Light brown sugar. With less molasses than its dark brown counter parts, light brown sugar complements the bright lemon flavor instead of dominating it.
  • Milk. You can use any milk you have on hand in both the cake and the glaze–skim, whole and fat free all work well.

Easy Instructions

Step by step photos showing how to make lemon streusel coffee cake.

First, make the cake.

Mix together the ingredients in a stand mixer. Beat until fluffy. Pour into a greased spring form cake pan.

Now, make the cheesecake filling.

Beat together sugar, cream cheese, egg and lemon zest. Pour over the cake layer.

Add the streusel topping.

Combine the streusel ingredients in a separate bowl. Sprinkle over the cheesecake layer of the cake.

Bake and chill.

Bake the Lemon Crumb Cake for 40 minutes. Let it cool, then release it from the spring form pan.

Transfer the cake to the refrigerator to chill for about 3 hours.

Pour on lemon glaze.

Whisk together the ingredients for the glaze. Drizzle over the chilled lemon crumb cake before serving.

Lemon coffee cake on parchment paper lined plate.

Tips and Tricks

  • 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.
  • Store leftovers tightly covered in the refrigerator. Enjoy Lemon Crumb Cake within 3 days for best taste!
Slice of coffee cake on a stack of white plates.

Recipe FAQs

Help! I have too much streusel! What did I do wrong?

You didn’t do anything wrong. This recipe makes a LOT of streusel topping because, well, I can’t get enough!
Feel free to cut the streusel ingredients in half for a more reserved approach to the crumb topping.

Can I use lime instead of lemon?

I love the idea of making a lime crumb cake with this recipe! You should be able to sub lime for the lemon ingredients 1:1.

What can I use if I don’t have a spring form pan?

You can make this in a square 8 or 9 inch baking dish. I recommend only adding half the streusel if making it in a square dish.

Can I freeze Lemon Crumb Cake?

Yes, this crumb cake holds up beautifully in the freezer. Even after thawing, the streusel crumb has a perfect texture.
You can freeze the cake in individual slices or wrap the whole cake in freezer bags to store. Thaw in the fridge before eating.

Lemon crumb coffee cake with lemon glaze drizzled over the top.

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!

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 (8 ounce) cream cheese, softened
  • 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

  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:

    Yield:

    8

    Serving Size:

    1 slice

    Amount Per Serving:

    Calories: 577Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 127mgSodium: 195mgCarbohydrates: 84gFiber: 1gSugar: 50gProtein: 8g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.


    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    A tangy cheesecake filling takes Lemon Crumb Cake to incredible heights! Put on a pot of coffee and cut yourself a slice. Morning just got better.



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