The Best Lemon Crumb Coffee Cake Recipe

Bite after bite this Lemon Crumb Coffee Cake is a magical breakfast. Sweet lemon cake with a lemon cheesecake filling, crumbly streusel topping and a lemon glaze. Not for the faint of heart!

Lemon Crumb Cake with a creamy lemon cheesecake filling! Perfect for holidays or brunch!

Click HERE to save recipe to Pinterest

Mother Nature is playing a nasty trick on us this week, in the Midwest. We just enjoyed beautiful 70 degree, sunny days! And now today, as I look at the temperature reading of 37 degrees with a wind advisory (welcome to Chicago!), I can’t help but want to curl up with a good book and cup of coffee.

Granted, I pretty much want to do that on sunny days too! (If you follow me on instagram, you’ll see my behind the scenes of the blog…haha, me enjoying a book and the sun)!

You know what would make the moment complete?

A big slice of this Lemon Crumb Coffee Cake. My family knows I have a weakness for breakfast cakes. I can pass on the cookies and brownies, usually with a little will power….but coffee cakes? Game over.

And by adding lemon? I’m a goner. Or should I say, this cake is a goner!?! Not only is there lemon, but a creamy, lemon cheesecake swirl. And a lemon glaze. And the crunchy streusel on top! Hold me.

How to make Lemon Crumb Coffee Cake

Lemon Crumb Cake with a creamy lemon cheesecake filling! Perfect for holidays or brunch!

I used my favorite Cream Cheese Coffee Cake as my inspiration! But knowing that I will be in Hawaii in one month, I made a smaller batch.

Instead of a big 13 x 9, or two round cake pans…I created the recipe to only make one small lonely cake. If I didn’t already have a freezer full of pastries…I would have doubled the recipe and put one in the freezer after baking! They are so nice to have on hand, especially as summer comes and I don’t want to turn on the oven, but I’ll still want breakfast cakes.

That’s the thing about this recipe. It’s cake. That is TOTALLY acceptable to eat for breakfast. It’s encouraged. And, it’s meant to be eaten with a hot cup of coffee. No wonder I have a weakness, right?

Anyway, this cake would be perfect for Mother’s Day. Or Father’s Day. Or graduation parties. Or Saturday breakfast. Or an afternoon snack, today. You get the idea!! ENJOY!

You could also serve it with a little bowl of homemade lemon curd. Tasty!

Lemon Crumb Cake with a creamy lemon cheesecake filling! Perfect for holidays or brunch!

If you love lemon, check these out:

Lemon Biscotti

 Lemon Biscotti: crunchy, sweet, and perfect with a hot cup of coffee!

lemon loaf bread

 Lemon Loaf: move over Starbucks, I’ve got my own lemon bread!

Lemon Chia Breakfast Cake: delicious, moist lemon coffee cake with chia seeds! perfect for brunch #lemon #chiaseeds @shugarysweets

Lemon Chia Cake: healthy and delicious, the perfect start to your day!

I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new with Shugary Sweets (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.

Be sure to follow me on Instagram and tag #shugarysweets so I can see all the wonderful SHUGARY SWEETS recipes YOU make!

Connect with Shugary Sweets!

Be sure to follow me on my social media, so you never miss a post!

Facebook | Twitter  | Pinterest | instagram

More Breakfast Recipes

Yield: 8 servings

Lemon Crumb Coffee Cake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Thick Lemon Crumb Cake with a cheesecake filling! Perfect for breakfast or dessert.


For the cake:

  • 1 ¼ cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp kosher salt
  • 6 Tbsp unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 Tbsp lemon juice
  • ¼ cup milk

For the filling:

  • 1 package (8oz) 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 tsp kosher salt
  • ½ cup unsalted butter, melted
  • 1 ½ cup all-purpose flour

For the glaze:

  • 1 Tbsp lemon juice
  • 1 cup powdered sugar
  • 1 Tbsp milk


  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 38-42 minutes. Cool completely in pan. When cooled, release from springform pan.
  5. Whisk together the glaze ingredients until smooth. Drizzle over cooled cake. Serve and enjoy! I like to refrigerate this cake before serving!


** Some people have commented that there is too much streusel for their liking. I personally LOVE the extra crumble on top. Feel free to cut the streusel toppings in half if you prefer.**

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 600Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 135mgSodium: 274mgCarbohydrates: 84gFiber: 1gSugar: 50gProtein: 8g

Did you make this recipe?

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

Lemon Crumb Cake with a creamy lemon cheesecake filling! Perfect for holidays or brunch!

Recipe originally published April 23, 2015

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Get My Free Email Course
Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!


Posted on March 29, 2019

Comments & Reviews

  1. Does this cake have to be refrigerated? I’d like to mail one to a friend. Sounds and looks fabulous!

  2. I made the cake this evening and it is wonderful… I couldn’t wait until the morning with coffee so I had it with milk. Yum!

  3. I have made this cake copious times and every time I get so many compliments. Thank you for posting this recipe for us lemon lovers it is amazing.

  4. I made this for breakfast and it was wonderful! I don’t have a 9” springform pan, only an 8”, which I used and it worked just fine. I really like that this cake in simple in that it’s basically just “put all of the things together in a bowl and mix” without needing to cream butter or sugar individually. I added a little bit of lemon extract to the cake in addition to the vanilla extract, and omitted the lemon juice. When I made the batter, I was really concerned that I had somehow done something wrong and that there wouldn’t be enough cake. I was very happy and pleasantly surprised when it turned out perfectly cooked!
    Unlike other commenters who thought the streusel was too much, I really liked that there was a lot. I didn’t sprinkle all of it on the cake before I baked it, and when it rose some of the streusel topping “cracked” so I filled in the holes with the remaining streusel.
    The cream cheese really, really needs to set entirely before the cake is sliced. In retrospect, I wish that I had made it last night before bed so that it could cool completely on the counter overnight. Waiting to cut into it was hard!
    This cake is absolutely delicious and lightly sweet and lemony, which is exactly what I wanted

  5. Followed the instructions exactly, but the filling did not want to cook through, nor did the streusel. My oven’s temp is fine. The recipe said to put the streusel on before baking, but as soon as I put it on, I realized I should have waited until it was partially cooked. It just sank right through. Not sure exactly what happened. The cake itself tastes amazing and cooked well, but the filling was just not cooking properly.

    1. The filling doesn’t really “cook through”. It’s cream cheese, and it sets when the cake cools, which is why you have to wait to slice it.

  6. One of the reviews said she did not have buttermilk. So she used plain milk. The recipe does not call for buttermilk, does it? I don’t see it, nor do I see a response from you about that. Did I miss something?

    1. This cake does not need buttermilk. However you could replace the milk with buttermilk if you prefer.

  7. I creamed the butter and sugar together first before alternating with lemon juice/milk and dry ingredients until combined.

  8. Can I omit the salt seeing as I live in Italy and can’t seem to find unsalted butter? Can’t wait to try this cake.

  9. I made this for Thanksgiving Lee my Moms request.. added fresh organic blueberries and it was ammmmaaaazzzzing!!! I used about 1/2 cup less streusel and more cheesecake filling so it took about 70 minutes and I lowered temp after 45 minutes to 315F  for 25 minutes! I will keep this as a regular recipe for my family and friends! Thanks for the great recipe!!

  10. Aimee,
    Made the Lemon Coffee Cake today.  The cake was very good.  I added Lemon extract instead of vanilla for the cake layer and 1/ 4tsp lemon extract for the glaze.  It came out great. Very lemony flavor.  I agree with some of the previous postings about the streusel being a little too much. May reduce it to 1 cup of flour next time. Other than that my husband and I really enjoyed it.

    Should it be refrigerated since it has a cream cheese layer?

  11. I want to double the recipe to fit the cake in a 9×13 pan? I would also like to skip the filling and have a thin layer of strudel crumble . 50 grams of sugar per slice would kill me!! Would the cake still be moist w/o the filling and can I not double the crumble to top a 9×13 pan? 
    BTW my family loved the Banana Coffee Cake w/o the glaze. It was the right amount of sweet?

  12. At which point in the process of making this can you freeze? will the crumble be soggy when it comes out of the freezer? Glaze before or after freezing?

  13. Its in the oven as I’m typing. I started smelling a burning smell and looked in the oven and some of the dough has leaked out the bottom. It doesn’t say to line with parchment paper but maybe I should have. Either way I think it will be fine. I’m so excited to try it!!!

  14. Just would like to check. To make in 9×13 cake I just double entire recipe?
    Cake looks and sounds amazing. 

Leave a Reply

Your email address will not be published. Required fields are marked *