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Slice of lemon coffee cake

Lemon Coffee Cake

Topped with streusel and icing, this flaky Lemon Coffee Cake is bursting with flavor. The lemon filling makes it memorable.
Prep Time 15 mins
Cook Time 1 hr
Cooling Time 1 hr 10 mins
Total Time 2 hrs 25 mins
Course Breakfast
Cuisine American
Servings 8


  • Springform Pan


For the Coffee Cake

  • 2 1/4 c. All-Purpose flour
  • 1 c. Sugar
  • 1/2 t. Baking powder
  • 1/2 t. Baking soda
  • 1/2 t. Salt
  • 3/4 c. Butter (softened)
  • 6 oz. Vanilla yogurt (NOT Greek yogurt. Full fat, low fat or fat free is fine.)
  • 1 T. Lemon juice
  • 1 T. Fresh lemon zest
  • 1 Egg
  • 1 c. Lemon curd or Lemon pie filling

For the Streusel

  • 1/2 c. All-Purpose flour
  • 1/3 c. Sugar
  • 3 T. Butter
  • 1/2 c. Shredded coconut

For the Glaze

  • 1/2 c. Powdered sugar
  • 1 t. Lemon juice
  • 1 t. Water


For the coffee cake

  • In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Stir to combine. Add remaining ingredients, except lemon filling, and beat until well combined.

For the streusel

  • In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in coconut.

To assemble

  • Butter and flour a Springform pan.
  • Spread 1/2  the cake batter into the bottom of the pan. Sprinkle on half of the streusel topping and spread on the lemon curd or filling, to within a 1/2 inch of the edges. Spoon on remaining dough and remaining streusel.
  • Bake at 350 degrees for 50 – 60 minutes, until golden brown and set. Let cool for at least 10 minutes. Remove sides of pan, glaze (see instructions below) and continue cooling on a wire rack.

For the glaze

  • While cake cools, stir together powdered sugar, lemon juice and water. Drizzle on top of coffee cake and let cool completely.