A soft, cozy Cream Cheese Coffee Cake made with butter, sour cream, cream cheese, eggs, lemon zest, and a crumbly streusel topping—perfect for slow mornings.
Table of Contents
I don’t bake this Cream Cheese Coffee Cake when I’m in a rush. I bake it when I need to slow down. You know those mornings where the coffee’s hot but life already feels loud? This is the cake I make when I want the kitchen to feel calm again.
The first time I made it, I remember thinking, Am I making breakfast… or dessert? And honestly, I still don’t know. It landed somewhere in the middle, which felt kind of perfect. The smell alone—butter, lemon zest, sugar—made the whole house feel softer. Like a Sunday morning, even if it wasn’t Sunday.
Every time I bake this cream cheese coffee cake, it reminds me of lingering at the table a little too long, refilling coffee you didn’t really need, cutting “just a small slice” and then cutting another. It’s not flashy. It’s familiar. And sometimes that’s exactly what hits the hardest.
Why you’ll Love this Cream Cheese Coffee Cake?
There are a lot of coffee cakes out there, but this Cream Cheese Coffee Cake has layers that actually matter. The cake itself is soft and rich—thank you, sour cream. The cream cheese swirl adds that gentle tang that keeps things interesting, like a quiet surprise in the middle. And then there’s the lemon zest. Not loud. Not showy. Just enough to brighten everything so it doesn’t feel heavy.
And the streusel? Oh. Crumbly, buttery, slightly crisp. It’s the part you “accidentally” snack on while waiting for the cake to cool. Is it the most dramatic cake you’ll ever make? Probably not. But it’s dependable. Comforting. A cake you trust.
Ingredient Notes
Let’s walk through this together—no pressure, no overthinking.
- Flour: Gives the cake structure. I spoon and level, but if you don’t every time… same.
- Butter: Softened for the batter, chilled for the streusel. Two jobs, very important.
- Sugar: Sweetens the cake and balances the tangy cream cheese and lemon.
- Eggs: Bring richness and help everything hold together.
- Sour Cream: This is why the cake stays soft even the next day. I wouldn’t skip it.
- Lemon Zest & Juice: Just enough to wake things up without turning it into a lemon loaf.
- Cream Cheese: The heart of the swirl. Smooth, creamy, and slightly tangy.
- Streusel Topping: Flour, sugar, butter, zest—simple and comforting.
- Lemon Glaze: Optional… but also kind of not. Depends on your mood.
How to Make Cream Cheese Coffee Cake?
- Start with the streusel. Mix the flour, sugar, lemon zest, and chilled butter, cutting the butter in until it looks like coarse crumbs. It doesn’t need to be perfect. Set it aside and move on.
- Preheat your oven to 350°F and place the rack in the center. In one bowl, whisk together the dry ingredients for the cake. In another bowl (or a stand mixer if you’re feeling fancy), beat the butter, sugar, and lemon zest until fluffy. Add the eggs one at a time, then the vanilla, mixing as you go.
- Lower the mixer speed and add the dry ingredients just until combined. No overmixing—this isn’t the time. Split the batter in half. Spread one half into a greased 9×13 pan and smooth it out.
- Now the filling. Beat the cream cheese with the sugar, lemon juice, egg, and vanilla until smooth. Add a spoonful of the cake batter and mix it in—it helps the filling bake nicely. Spoon this over the batter and gently spread it out.
- Spoon the remaining batter on top. Use a knife to swirl everything together in a loose figure-eight motion. Don’t worry if it’s messy. Messy is kind of the point. Sprinkle the streusel over the top.
- Bake for 35–40 minutes. When testing, remember: if the toothpick hits the cream cheese, it’ll look wet. That’s normal. Check a few spots. Let the cake cool completely before glazing—yes, it’s hard to wait.
- Mix the glaze until thick but pourable, drizzle it over the cooled cake, and let it set. Then slice. And maybe slice again.
Storage Options
This Cream Cheese Coffee Cake keeps well in the fridge for 4–5 days if covered tightly. You can also freeze individual slices for later. Honestly, I think it tastes even better the next day—like it’s had time to settle into itself.
Variations & Substitutions
If you’re in the mood to play around, this cake won’t fight you.
- No Lemon: Skip it for a classic vanilla cream cheese coffee cake.
- Berry Swirl: Add a thin layer of raspberry or blueberry jam with the cream cheese.
- Greek Yogurt Swap: Works well if you’re out of sour cream.
- Extra Streusel: Double it if crumbs are your love language.
Ever change one thing and then refuse to make it the original way again? Yeah. Same.
What to Serve With Cream Cheese Coffee Cake?
Coffee is obvious. Tea works too. For brunch, add fresh fruit. For dessert, a scoop of vanilla ice cream wouldn’t be wrong. This cream cheese coffee cake doesn’t judge.
FAQ
Can I make this ahead of time?
Yes. It slices better once it’s fully cooled anyway.
Why does the toothpick look wet?
Cream cheese. Check more than one spot.
Different pan?
You can, but bake time will change. Keep an eye on it.
If you’re craving something cozy, familiar, and quietly special, this Cream Cheese Coffee Cake might be exactly what your kitchen needs. If you make it, tell me—are you a middle-slice person, or do you always go for the edge?
Cream Cheese Coffee Cake
Ingredients
Cake Batter
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 stick ½ cup unsalted butter softened
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 4 teaspoons lemon juice
- 1 large egg
- ½ teaspoon vanilla extract
Streusel Topping
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 1½ teaspoons lemon zest
- 3 tablespoons unsalted butter chilled and cubed
Lemon Glaze
- ¼ cup confectioners’ sugar
- ½ to 1 tablespoon lemon juice
Instructions
Prepare the Streusel Topping
- In a small bowl, combine the flour, sugar, and lemon zest. Add the chilled butter and cut it into the dry ingredients using a fork until the mixture resembles coarse crumbs. Set aside.
Prepare the Oven
- Preheat the oven to 350°F (175°C). Position the oven rack in the center. Grease a 9×13-inch baking pan and set aside.
Combine Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
Prepare the Cake Batter
- In a stand mixer bowl, beat the softened butter, granulated sugar, and lemon zest until light and fluffy. Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
Finish the Batter
- Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until incorporated. Add the sour cream and mix until smooth. Divide the batter evenly, setting half aside.
Assemble the Base Layer
- Spread half of the batter evenly into the prepared baking pan, smoothing the surface.
Prepare the Cream Cheese Filling
- In the same mixer bowl, beat the cream cheese, sugar, lemon juice, egg, and vanilla until smooth. Add ¼ cup of the reserved cake batter and mix until fully incorporated. Spoon the filling evenly over the batter in the pan.
Add the Top Layer
- Spoon the remaining cake batter over the cream cheese filling. Using a knife, gently swirl the layers together in a figure-eight motion. Sprinkle the streusel topping evenly over the surface.
Bake
- Bake for 35–40 minutes, or until a toothpick inserted into the cake portion (not the filling) comes out mostly clean. If the toothpick touches the filling, it may appear wet.
Cool and Glaze
- Remove the cake from the oven and allow it to cool in the pan on a wire rack for 1 hour. Carefully remove the cake from the pan and continue cooling for an additional 30–60 minutes.
Prepare the Glaze
- In a small bowl, whisk together the confectioners’ sugar and lemon juice until thick yet pourable. Drizzle over the fully cooled cake and allow the glaze to set before slicing.
Notes
