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!

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Yield: 8 servings

Lemon Crumb Coffee Cake

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 1/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 6 Tbsp unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 Tbsp lemon juice
  • 1/4 cup milk

For the filling:

  • 1 package (8oz) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 lemon, zested

For the streusel:

  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter, melted
  • 1 1/2 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: 600 Total Fat: 26g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 135mg Sodium: 274mg Carbohydrates: 84g Fiber: 1g Sugar: 50g Protein: 8g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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

Recipe originally published April 23, 2015

**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**

77 comments on “The Best Lemon Crumb Coffee Cake Recipe”

  1. This cake sounds divine – I am ALL about lemon everything right now. I can’t get enough!

  2. This looks just out of this world!! I wish I had a slice this morning!

  3. Ilana

    I’m having a dinner party next week and had decided to make a chocolate cake for dessert.  But this lemon crumb cake is making me rethink that dessert decision.  

  4. I have the same weakness when it comes to coffee cakes…I just can’t say no.  And that leads to me eating at least half the pan!  Love the lemon cheesecake filling and glaze on top of the lemon cake…lemon overload sounds amazing!!!

  5. I need to make this for my Mom for Mother’s Day.  She will go crazy for the lemon flavor.  Thanks so much for the link love.

  6. This is TOTALLY okay to eat for breakfast. I think it might be required! Love the lemon idea. And I ADORE that wooden cake plate!!

  7. Holy smokes!! This is such a delicious looking cake. I love that you used glaze AND crumb. The best!

  8. This cake is so dreamy! I am loving everything lemon as of late and this crumbly cake is no exception. Swooning over the massive crumbs! 

  9. THIS? Gorgeous. I need it Aimee! I’ll even take snow if I have to. 🙂

  10. This lemon cake looks delicious. It is definitely going on my to do list.

    The Old Fat Guy

  11. It snowed here today. SNOW! Gah! This lemon crumb cake would sure cheer me up. I wish I had a slice right now. 

  12. Sensational! I just licked my computer screen! LOL!

  13. This looks amazing, you had me at lemon cake! Wish I could dig into this for breakfast right now 🙂

  14. Just loving that gooey drip! This lemon crumb cake looks really beautiful! Best breakfast ever. 

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  16. I found this cake yesterday and went grocery shopping to make sure I had all the ingredients. It’s in the oven now, but had way too much crumble topping to fit over the batter and filling for a 9 inch pan. Is the 1 1/2 cups flour the right measurement. Everything else went according to the directions. Thanks.

  17. katie

    How the heck do you get the cake out of the pan.  Should I have used a springform cake pan? If I tilt it on its side all the crumb topping will fall off.

  18. Randi

    I made this cake over the weekend and it was absolutely amazing. However, I had an issue with the streusel topping as well. I feel like it should have had a full cup less flour. I followed the instructions to the letter, but had way too much topping and it didn’t look anything like the picture. The taste was amazing, especially after refrigerating overnight, but the topping was overwhelming (it was almost the same size layer as the actual cake) and extremely messy.

    I love your website and will continue to try your recipes!! Thanks for sharing!

  19. R.W

    Hi, I baked it today but the cake base came out very dense (the flavor is amazing).
    the only thing that i did different is bake it for 50 min (the cake was just not ready in 40 min)
    What did I do wrong? 🙁

  20. Pjaye

    I made this today however I also think the streusel topping ingredients are not correct. That seemed like way too much flour and the crumble seemed very dry and didn’t really stick together in clumps.
    1 and a half cups of flour just sounded like too much but I trusted the recipe and did it anyway, but I think I made the wrong choice. Even taking the cake out of the oven just now the topping looks too dry and like it will just fall off and there was also far to much of it, I ended up not using about 1/3 of it. I think you should make this again yourself and check the quantities for the topping.

  21. Heather B.

    Aimee, I made this cake last night for our first day of school, following the recipe as written,  and it turned out exactly like yours… It reminded me of a bakery style crumb cake and, in my opinion, was far better tasting! The amount of crumb topping was spot on and that cream cheese layer really made the cake:) Making it in the springform pan was a perfect idea because it corralled the topping and the cake was so pretty when I released the outer ring. Thanks for the recipe!

  22. rosalyn

    DELICIOUS!!! all the guys at my hubby’s work absolutely devoured it!!! thanks

  23. Pat

    Hi!  I would LOVE to try this….however, I have given up using a springform pan.  The last mess left in my over swore me off them forever!  I think I even thew it out.
    SO….do you think that this would be just as good in a 9X13 pan or round pans?  Would I need to adjust the recipe in any way as well as the bake time?  
    Anyone else try in a different size pan with good results?
    THANKS in advance!

  24. Maria

    I made this cake this afternoon, but it did not work for me. I followed the instructions, but after baking at 325F for 45 minutes and cooling for four hours, the middle cheese layer was so under cooked that it ran out all over the bottom of the pan when I cut a slice out of the cake. Most of the cake layer was cooked except for where it meets the cheese layer in the middle. My oven has a thermometer in it so I know oven temperature wasn’t the issue. I’m not sure what I did wrong, though.

  25. jill STEPHENS

    mine is in the oven!!! smells amazing and cant wait to eat it!!

  26. Terra

    Made this cake for Easter dessert today and it was so amazing!!! Thanks for the recipe. I have a feeling I’ll be making this puppy a lot!

  27. Debbie

    I am always in charge of bringing several desserts for Easter. I love to make something new each year so I decided to make this. I was careful to spread the cream cheese filling evenly and had no problem with the cake not being fully baked throughout. I also love crumbs so I thought the crumb to cake ratio to be perfect. My family voted this cake to be brought each year!!! Thanks for sharing =)

  28. Michelle

    I just made this for the men in my life who have an extreme affection for anything lemon.   They were pleasantly surprised this morning finding this on the counter.  I heard a lot of “yums” and “make this again” coming from the kitchen.  I didn’t have any problems with it setting up and the crumb ratio was perfect for my family.  I look forward to trying recipes from your site (this is not the first)

  29. Lisa Miller

    Love this recipe!!! I have even added fresh raspberries
    Between the cheesecake  layer and the streusel crumbs and I highly recommend!!!!
    Just wondering does it have to be refrigerated????

  30. Anonymous

    Thanks!! I agree

  31. Laura

    I made the cake today. Cake good, topping excellent, more the merrier. Cheesecake filling did not set up. Very gooey. Sad face. I have it in the fridge hoping that will help but so far not so much. Brand new oven so temp ok. Maybe I should’ve baked it for 20 min or so without topping then added it the last half of baking time? I was fooled because the toothpick test came back clean but now I realize the streusel was just rubbing the wet filling off the tester. I’ll try it again though. It’s a very pretty cake.

  32. Laura

    OK, I fixed it. Baked at 350 instead of 325, baked without streusel for 20 minutes then added streusel and baked for 35 more minutes. It came out very nice!

  33. OH MY GOSH!!!! This cake is heavenly!!! Wish I would of made two! But I will make another tomorrow for church service. I followed directions and measurements to a T, took 40 minutes. Wish I would of doubled the crumb topping! So yummy. I could not even wait until after supper, I ate two pieces before! Thank you for this wonderful recipe.

  34. Wow wow WOW!!! This was ( still is 🙂 sooo good. I made it as written…and when it came time for the crumble topping I was a bit nervous because of the few negative comments. I can NOT understand how they thought this was waaay to much. This amount fit perfect in my 9′ spring form pan. It released from the pan perfect too. I made it the night before to have it for breakfast. We decided for us, a few seconds in the microwave was the best. Thank you so much for the great recipe. 

  35. BB

    I too had problems with the center being too mushy . The flavor was good but it was a mess. I took this to the office, they loved it. I will make changes next time.

  36. Lori T

    I would really love to make this cake.  I don’t own a Springform Pan though.  
    Could you let me know what the difference would be,  if I made it in a round pan? 
    I’m sure I would have to use some baking spray.  But, I’m not sure if the temp of the oven 
    would be different.   I also agree.  There could never be too much crumb topping.  

  37. Erin

    I made this cake tonight. I didn’t have buttermilk so I just used milk. But it still turned out delicious!!!! I will definitely make this again!!! Thank you. .Great recipe!!!

  38. Kimi

    Hi thank you so much for sharing this recipe! I made it today following your directions. It turned out perfect and looked as perfect as yours did! It also tastes heavenly! I couldn’t have asked for it to turn out any better!! : ) Thanks so much!!!

  39. Lars

    This cake is utterly delicious and easy to make!  Followed your exact directions, it took  40 minutes in my oven…the cake came out perfectly!  Not too sweet, not to lemony…just right!  It was a big hit at the dinner I brought it to.  You are right…it does taste great after being put in the fridge!  I will add to to my favorite cakes to make list!  Thank you for sharing!!

  40. Jena

    I don’t see anywhere in the recipe directions where this states how to tell when done. I just assumed it would say so I didn’t notice until I had baked for 50 minutes and still my toothpick came out with wet cream cheese. Is the cream cheese part supposed to set like a cheese cake? Or is it supposed to stay wet? I am so concerned that I am going to cut into this tomorrow at our Easter celebration and it’s going to mush out everywhere. I also do have a separate thermometer and am sure the temperature was accurate. Should the toothpick have come out clean? I guess that’s my question.

  41. Jena

    This turned out so amazing!!!! Everything was perfectly proportioned and so delicious! Everyone loved it at Easter brunch today. I was worried it wasn’t done at 50 minutes but I pulled it out as to not overbake and it was absolutely perfect! I tried to post a picture link with my finished product but am not sure if it came through. Make this cake!!!!

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

  43. Kimm

    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!!!

  44. Megan

    Do you think I could add blueberries into the batter?? This looks amazing…

  45. Heather

    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?

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  50. Mama Bear

    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😍

  51. Chinchilla

    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?

  52. William H Madden

    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!!

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