A sweet and decadent breakfast cake that could easily be mistaken for cheese cake!

Best Lemon Cream Cheese Coffee Cake

When I was still working my corporate job, I could only do the minimum when it came to taking pictures of my food. I was committed to not letting my hobby interrupt the limited time I had with my family, so I rushed and crammed a lot into a small window of time.

There were days I was so desperate to see better pictures on the blog that I would take the food with me to work and take pictures of it on the patio on my lunch break!

Fast forward to today, and I feel soooooooooo much better about the pictures I am able to share with you! I have been blessed with the best job in the world and I now have time to spend on the details!

If I could only give one piece of advice to anyone struggling, I would say have faith and push through the hard! This Lemon Cream Cheese Coffee Cake could easily pass as cheesecake. It is so creamy, lemony, and zesty sweet!

If you like lemon, then I think you’ll love Lemon Cheesecake Crumb Bars , Lemon Bars , Lemon Cake Mix Cookies , Lemon Sugar Cookie Cups , and Strawberry Lemonade , too!

What You’ll Need for the Crumble

1/2 cup Butter, Cold & Cubed

3/4 cup Flour

1/3 cup Powdered Sugar

The Cream Cheese Filling

8 oz Cream Cheese, Softened

1/2 cup Sugar

The Coffee Cake

2 cups Flour

1/2 tsp Salt

2 tsp Baking Powder

1/2 cup Butter

2 tbsp Lemon Zest

3/4 cup Sugar

2 Eggs

2 tsp Vanilla

1/2 cup Milk

1/3 cup Freshly Squeezed Lemon Juice

And the Glaze

1 cup Powdered Sugar

1-2 tbsp Milk

How to Make Lemon Cream Cheese Coffee Cake

Preheat oven to 325 degrees. Spray a 9 x 9 pan with non-stick spray.

In a food processor, make the crumble by pulsing together 1/2 cup cold cubed butter, 3/4 cup flour, and 1/3 cup powdered sugar. Set aside.

In a small bowl, beat together 8 oz softened cream cheese and 1/2 cup sugar. Set aside.

Make the coffee cake batter by whisking together 2 cups flour, 1/2 tsp salt, and 2 tsp baking powder together in a small bowl.

In a separate large bowl, beat together 1/2 cup softened butter, 2 tbsp lemon zest, and 3/4 cup sugar until fluffy. Add in 2 eggs and 2 tsp vanilla and beat until well combined.

In a small cup, whisk together 1/2 cup milk and 1/3 cup freshly squeezed lemon juice and let sit.

Add the dry ingredients into the coffee cake batter and mix until just combined. Then slowly pour in the milk and lemon juice mixture while beating the batter until just combined.

Pour the batter into the pan.

Spoon cream cheese mixture over the top of the batter, then spread out evenly. It doesn’t matter if the batter and cream cheese mixture combine slightly.

Then sprinkle the crumble topping over the cream cheese mixture evenly.

Bake for 40 minutes, or until a toothpick inserted into the middle comes out clean.

Remove from oven and let cool.

Make the glaze by whisking together 1 cup powdered sugar and 1-2 tbsp milk. Drizzle over the coffee cake.