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This lemon coffee cake starts with a delicious dense, moist lemon cake. Then topped with crumb topping and a lemon cream cheese glaze.

Lemon Coffee Cake

Moist lemon cake with crunchy crumble topping and sweet lemon cream cheese glaze. This lemon coffee cake is bursting with bright lemon and perfect for brunch. 
Course Breakfast, Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 15 Slices


Crumb Topping

  • 1 cup all-purpose flour
  • cup granulated sugar
  • cup brown sugar
  • 6 tablespoons unsalted butter , melted

Lemon Cake

  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 3 tablespoons lemon zest
  • cup lemon juice , freshly squeezed
  • cup sour cream

Lemon Cream Cheese Glaze

  • 1 oz cream cheese
  • 1 tablespoon lemon juice
  • ¾-1 cup powdered sugar


  • Preheat the oven to 350F degrees.
  • Grease and flour a 9x13 inch pan. 

Crumble Topping

  • Stir together the flour, granulated sugar and brown sugar.
  • Stir in the melted butter. It should be like crumbly, wet sand. Set aside.

Lemon Cake

  • In a medium bowl whisk together the flour, baking soda, baking powder and salt. 
  • In a large bowl beat together the butter and sugar until fluffy. Then beat in the eggs and vanilla.
  • Stir in the lemon zest and lemon juice. 
  • With the mixer on low beat in about ½ of the flour mixture followed by about ½ of the sour cream. Repeat with the rest of the flour and sour cream.
  • Pour into the prepared pan and smooth the top. Sprinkle the crumble overtop.
  • Bake in the preheated oven for about 30-34 minutes, or until an inserted toothpick comes out clean.
  • Allow to cool fully. 

Lemon Cream Cheese Glaze

  • Whisk together the cream cheese, lemon juice and ¾ cup powdered sugar until smooth.
  • Whisk in a little more powdered sugar or lemon juice as needed. 
  • Drizzle the cooled cake with glaze.