Description
This zesty coffee cake layers tangy lemon flavor, creamy cream cheese, and a buttery crumble topping for a perfect balance of textures and richness. Ideal for breakfast or dessert, it adapts quickly to your schedule while maintaining an elegant touch.
Ingredients
1 3/4 cups granulated sugar
1 1/4 cups all-purpose flour
6 tablespoons unsalted butter for crumble
6 tablespoons unsalted butter for cake
8 oz full-fat cream cheese
2 tablespoons lemon juice (from 2 lemons)
Zest from 2 lemons
2 large eggs (1 whole + 1 yolk)
2/3 cup sour cream or Greek yogurt
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (180°C)
Prepare a 9-inch round or square pan with butter or parchment paper
Mix 1/2 cup sugar, 1/3 cup flour, and 1/2 tsp salt until fine
Add cold cubed crumble butter and form a buttery crumb texture
In a bowl, cream remaining softened butter with 1 1/2 cups sugar
Gradually add remaining flour, then mix egg yolk, lemon zest, and 2 tbsp lemon juice into the batter
Fold in sour cream and vanilla extract until smooth
Reserve half the cake batter for the bottom layer
Add the crumble layer, followed by the top half of the cake batter
Bake for 45–50 minutes until golden and a tester comes out clean
Let cool before slicing into 8–12 portions
Notes
Gluten-free flour substitutions work well in this recipe.
Use parchment paper for easy release from the pan.
Lemon curd is optional but recommended for added zing; prepare it separately with reserved ingredients if wanted.
- Prep Time: 25
- Cook Time: 50
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 0.3g
- Protein: 6g
- Cholesterol: 50mg