Lemon Cream Cheese Coffee Cake


Lemon Cream Cheese Coffee Cake

Course Baking, Dessert
Cuisine American
Author Catherine’s Plates


  • mixing bowls
  • electric hand mixer
  • 9 x 9 baking pan with parchment paper


Cake Batter

  • 1 1/2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegetable oil (or canola oil)
  • 3/4 cup white granulated sugar
  • 1 large egg
  • 1/2 cup plain greek non-fat yogurt
  • 2 TBS fresh lemon zest
  • 2 TBS fresh lemon juice

Cream Cheese Layer

  • 8 oz block cream cheese, softened
  • 1/4 cup white granulated sugar
  • 1 large egg
  • 1 1/2 tsp fresh lemon juice

Crumb Topping Layer

  • 1/2 cup all purpose flour
  • 1/4 cup white granulated sugar
  • 2 TBS salted butter


  • Preheat oven to 350 degrees. Spray a 9 x 9 inch baking pan with non-stick cooking spray and fit with parchment paper.

Cake Layer

  • In a medium bowl whisk together all purpose flour, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl blend together vegetable oil and sugar for 2 minutes. Add egg and beat into sugar mixture. Mix in yogurt, lemon zest and lemon juice for 3 minutes.
  • Add flour mixture and mix well on low setting until just combined. Pour batter into prepared baking pan and smooth evenly.

Cream Cheese Mixture

  • In a small bowl, using an electric hand mixer, blend together cream cheese, sugar, egg, and lemon juice until well combined and creamy. Spoon cream cheese mixture over the cake batter and spread out evenly.

Crumb Topping Layer

  • In a small bowl blend together flour, sugar, and butter util a crumbly mixture forms. Sprinkle crumb mixture over cream cheese layer.
  • Bake in preheated oven for 45 minutes. Allow to cool before cutting cake.