Cream Cheese Coffee Cake layered with soft cake, lemony cream cheese filling, buttery streusel, and glaze. Sweet, tangy, and impossible to resist!

this recipe

So, can I be honest? I used to think coffee cake was… kinda boring.

You know what I mean, right? That dry, crumbly thing sitting awkwardly at every brunch, just hoping someone picks it over the muffins. It’s like the polite guest who never really joins the party.

But then this happened. Enter: Cream Cheese Coffee Cake — aka the recipe that flipped the script.

It wasn’t even planned. One rainy Sunday, I had friends coming over and zero desire to leave the house. The only thing I had going for me? A block of cream cheese, some lemons, and just enough motivation to make something (anything) from scratch.

I threw this together almost recklessly. Swirled the batter, dumped the streusel on top, and thought, Well, worst case, they’ll fill up on coffee instead.

Oh. My. Goodness. When I sliced into that golden, buttery top and saw that creamy, lemony filling inside? Game changer. People literally leaned over the table to grab seconds. Someone actually said, “This isn’t normal coffee cake, is it?” Nope, it wasn’t. It was something better.

And just like that — this Cream Cheese Coffee Cake became the thing I now bring everywhere. Potlucks, holidays, random Tuesdays when life feels a little “meh.” Because it never fails to impress. Never.

Why You’ll Love This Cream Cheese Coffee Cake Recipe?

I could say, “Because it’s delicious” and leave it at that. But you deserve details. So let’s break it down:

• That cream cheese filling. It’s like the hidden treasure of the whole cake. Rich, slightly tangy, super smooth — the kinda thing you could eat with a spoon (no shame).

• Lemon everywhere. Zest in the batter, juice in the filling and glaze… it just makes everything pop. Not in-your-face tart, but bright enough to cut through the sweetness.

• Buttery streusel topping. Crunchy little golden bits that make you want to nibble the corners first. (You know you do it too.)

• Moist, tender cake. Thanks to sour cream, it’s never dry. Like, ever.

• It’s easy but impressive. You look like you spent hours… but nope, it’s super doable.

This isn’t grab-and-go gas station coffee cake. This is best served on a real plate, with a fork and a cup of tea while you sigh happily coffee cake.

Ingredient Notes:

Alright, I’m gonna walk you through these like we’re baking together in my kitchen:

• Flour, Baking Powder + Soda: The usual suspects. They make it rise and stay tender.

• Butter + Sugar: Creamed together till fluffy. This is the part where I usually forget I’m baking and end up taste-testing.

• Eggs: They do the heavy lifting. Plus, they make the cake rich and golden.

• Sour Cream: Not optional. Keeps things crazy moist.

• Lemon Zest + Juice: The star supporting actor. Not overpowering, but necessary.

• Cream Cheese: The hero. Softened so it blends silky smooth.

• Streusel (Flour, Sugar, Butter, Lemon Zest): Adds crunch, because texture is important, folks.

• Confectioner’s Sugar + Lemon Juice: That little glaze drizzle that makes everything look (and taste) fancy.

How To Make Cream Cheese Coffee Cake?

Ready? This isn’t rocket science. You’re gonna be fine.

Step 1: Preheat oven to 350°F and grease your 9×13 pan. Yes, grease. Nonstick doesn’t mean magic.

Step 2: Whisk flour, baking powder, baking soda, and salt. Boom. Set aside.

Step 3: Cream butter, sugar, and lemon zest until light and fluffy. Add eggs one at a time, then vanilla. At this point it already smells amazing.

Step 4: Mix in the dry ingredients and sour cream, alternating. Don’t overmix. Lumpy-ish is okay.

Step 5: Spread half the batter into your pan. Don’t worry about perfection — nobody’s judging.

Step 6: Mix up your filling — cream cheese, sugar, lemon juice, egg, vanilla. Smooth and creamy is the goal. Spread this gently over the batter.

Step 7: Dollop and gently spread the remaining batter on top. Gaps? Fine. Rustic is in.

Step 8: Make your streusel. Mix flour, sugar, lemon zest, cold butter until crumbly. Sprinkle everywhere. Don’t skimp.

Step 9: Bake 35-40 minutes. Do the toothpick test (just avoid the cream cheese layer unless you wanna panic over false positives).

Step 10: Cool, glaze, slice, devour. Try to share… but you probably won’t want to.

Storage Options:

If somehow there’s cake left:

• Room Temp: Covered tight, good for 2 days.

• Fridge: Up to 5 days, and honestly? The cold makes the filling extra dreamy.

• Freezer: Slice, wrap, and stash for later cravings. Thaw + warm slightly = heaven.

Variations and Substitutions:

• No sour cream? Greek yogurt does the trick.

• No lemons? Orange zest works great too (a little more mellow).

• More crunch? Add nuts to the streusel. Pecans or walnuts are chef’s kiss.

• More spice? Throw a little cinnamon into the streusel for cozy vibes.

This Cream Cheese Coffee Cake plays nice with changes. Go ahead — make it your own.

What to Serve with Cream Cheese Coffee Cake?

• Coffee or tea: Obviously.

• Fresh fruit: Berries or citrus make it feel fancy.

• Brunch spread: Eggs, bacon, fruit… it loves company.

• Midnight snack? Yep. Staring into the fridge deciding between this and grapes? Choose this.

Frequently Asked Questions:

Can I make this ahead?
100%. In fact, the flavors get even better overnight.

Can I freeze it?
You bet. Slice, wrap, freeze. Thaw and eat when cravings hit.

Skip the glaze?
Technically yes, but trust me… drizzle it. It ties everything together.

And that’s the scoop on Cream Cheese Coffee Cake — comforting, sweet, creamy, and honestly kinda life-changing. Whether you’re sharing (generous of you!) or keeping it all to yourself (no judgment here), this is the kind of cake that makes regular days feel a little extra special.

So, what’s your spin? Do you add berries? Go heavy on the glaze? Share below — I’m always looking for new ways to make this even better!

Keep the Flavor Coming – Try These:

Mongolian Ground Beef Noodles

Glazed Carrots With Brown Sugar And Butter

Cheesy Spinach and Mushroom Quiche

Cream Cheese Coffee Cake

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Experience the richness of our Cream Cheese Coffee Cake, where layers of moist cake a luscious cream cheese filling and a delightful hint of lemon come together to create an exquisite medley of flavors and textures. Indulge, in this slice that effortlessly transforms your mornings or special occasions into a true gourmet delight. Each mouthwatering bite harmoniously combines the balance of sweetness and tanginess, softness and crunchiness making it an irresistible treat, for your palate. Whether enjoyed with companions or savored in solitude this coffee cake turns every moment into an unforgettable culinary adventure.

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Servings

Ingredients

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Cake Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 stick 1/2 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 tablespoon lemon zest
• 1 cup sour cream

Filling Ingredients:

• 16 ounces cream cheese softened
• 1/2 cup granulated sugar
• 4 teaspoons lemon juice
• 1 egg
• 1/2 teaspoon vanilla extract

Streusel Topping Ingredients:

• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons lemon zest
• 3 tablespoons unsalted butter chilled

Lemon Glaze Ingredients:

• 1/4 cup confectioner's sugar
• 1/2 to 1 tablespoon lemon juice

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Instructions

 

1. Preheat your oven to 350°F (175°C). Make sure the rack is positioned in the center. Grease a baking pan that measures 9x13 inches.
2. In a bowl combine flour, baking powder, baking soda and salt. Set this mixture aside.
3. In another bowl cream together the butter, granulated sugar and lemon zest until it becomes creamy and fluffy. Next mix in the eggs one, by one. Add the vanilla extract.
4. Gradually add the ingredients to the mixture while making sure everything is well combined. Fold in sour cream gently.
5. Take half of the cake batter. Transfer it to a bowl while keeping it aside for now.
6. Evenly spread out the remaining cake batter into the prepared baking pan.
7. In another bowl prepare the filling for cream cheese by combining cream cheese, granulated sugar, lemon juice, egg and vanilla extract until it becomes smooth.
8. Spoon this cream cheese mixture over the cake batter, in the pan while making sure to spread it as possible.
9. Now take that reserved cake batter from earlier. Spoon it over the cream cheese filling. Smooth it out using a knife so that you can create an effect by swirling both fillings
10. Create a streusel topping by combining flour, granulated sugar, lemon zest and chilled butter in a bowl. To make the butter blend with the ingredients use a fork until it forms crumbs.
11. Evenly spread the streusel topping over the cake.
12. Bake, for 35 to 40 minutes or until a toothpick inserted into the cake comes out clean. Be sure to test spots to ensure it's fully cooked.
13. Allow the cake to cool in the pan on a wire rack for an hour. Then carefully remove it from the pan. Let it cool for 30 minutes to 1 hour.
14. In a bowl combine confectioners' sugar and lemon juice to create a glaze. Drizzle this glaze, over the coffee cake. Let it set before serving.
15. Enjoy your Cream Cheese Coffee Cake!

Notes

To make this scrumptious Cream Cheese Coffee Cake gluten-free just replace the flour with a notch gluten-free flour blend of your preference. Make sure it has xanthan gum or another binding agent to keep the texture of the cake intact. Also double check that all other ingredients you utilize such, as baking powder and confectioners' sugar are certified gluten-free.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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