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Greek Yogurt Cream Cheese Lemon Coffee Cake

January 27, 2014

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Greek Yogurt Cream Cheese Lemon Coffee Cake square piece on a plate with a fork, and the rest of the sliced cake on a serving tray in the background.

So I’m sure you’ve heard of a sweet tooth before?  In fact, you might even have one yourself.  My sweet tooth really flares up when I am pregnant.  With my first little guy, my sweet tooth was so bad I had a major bill to pay at the dentist when it was all said and done.

As in SEVEN cavities.  Yikes.

Greek Yogurt Cream Cheese Lemon Coffee Cake square piece on a plate with a fork, and more sliced cake on a serving tray in the background.

My dentist kept trying to figure out why all of the sudden my teeth were rotting out of my head.

He asked if I drank a lot of soda.  No.  

How about sugary coffee?  No.  

Suck on a lot of mints?  No.  

Then I confessed, “I am mildly addicted to Jujubees.”  Mystery solved.

Greek Yogurt Cream Cheese Lemon Coffee Cake cut in squares on a serving tray with two slices of lemon on top for garnish.

But did you know it’s also possible to have a fat tooth?  If you crave buttery, creamy, fried foods, you might have a fat tooth.  That’s where I’m at right now.  I can tell because I want to pour half and half on my morning bowl of cereal and I have to go out of my way to avoid driving by a Dunkin Donuts.

Too dangerous.

Greek Yogurt Cream Cheese Lemon Coffee Cake square piece on a plate.

This Greek Yogurt Cream Cheese Lemon Coffee Cake is just what I need.  I love the light lemon flavor, the sweet, moist coffee cake, and the crunchy, crumbly topping.  And we all know I love using Greek yogurt whenever possible to lighten it up a little bit. Just don’t tell my fat tooth!

But if you are not able to find Greek Yogurt Cream Cheese, feel free to use regular cream cheese.  You can also add more lemon juice or a small amount of lemon extract if you prefer a stronger lemon flavor.

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Greek Yogurt Cream Cheese Lemon Coffee Cake - Sweet and moist with a light lemon flavor and a creamy, crumbly topping

Greek Yogurt Cream Cheese Lemon Coffee Cake

★★★★★ 4.9 from 7 reviews
  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 16 (small servings) 1x
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Ingredients

Cream Cheese Layer

  • 8 ounces Greek Yogurt Cream Cheese, softened (regular cream cheese is fine too)
  • 1/4 cup sugar
  • 1 egg
  • 1 1/2 teaspoon fresh lemon juice

Coffee Cake

  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup Greek yogurt
  • zest of one lemon
  • 1 tablespoon fresh lemon juice (add more for stronger lemon flavor)

Crumb Topping

  • 1/2 cup flour
  • 1/4 cup sugar
  • 2 tablespoons cold cubed butter
  • powdered sugar for dusting

Instructions

  1. Preheat oven to 350 degrees. Prepare an 8 x 8 inch baking dish by lining it with parchment paper, leaving extra paper hanging over two of the sides. If you don’t have parchment paper, spray the dish with non-stick cooking spray.

For the Cream Cheese Layer

  1. In a medium bowl, stir together cream cheese, sugar, egg, and lemon juice until smooth and creamy. Set aside.

For the Coffee Cake

  1. In another medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  2. In the bowl of an electric stand mixer, mix oil and sugar. Add egg and mix well.
  3. Add Greek yogurt, lemon zest and lemon juice. Mix well on medium speed until smooth and creamy.
  4. Gradually add the flour mixture to the batter and mix until incorporated on low speed. Be careful not to over mix.
  5. Spoon the batter into the prepared baking dish and smooth it out to the edges.
  6. Carefully spread the cream cheese mixture over the top of the batter, spreading it almost to the edges.

For the Crumb Topping

  1. To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and using a pastry cutter or two forks, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter. Pour the crumb mixture over the cream cheese layer.
  2. Bake the coffee cake at 350 degrees for 40-45 minutes. Allow to cool, and then dust with powdered sugar. Remove from the dish using parchment paper to a cutting board, and cut into 16 squares.

Notes

Adapted from Two In The Kitchen


Nutrition

  • Serving Size: 1 Serving
  • Calories: 256
  • Sugar: 17g
  • Sodium: 136mg
  • Fat: 14g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 8.3g
  • Trans Fat: 0.2g
  • Carbohydrates: 29g
  • Fiber: 0.5g
  • Protein: 4g
  • Cholesterol: 42mg
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Filed Under: Breakfast, Healthy

« Healthier Cheesy Potatoes
Chocolate Waffles With Fresh Raspberries »

Comments

  1. WhatJessicaBakedNext... says

    January 27, 2014 at 10:21 am

    This looks and sounds amazing! I really can’t wait to try it. Your photos are lovely too! 🙂

    Reply
    • Julie says

      January 27, 2014 at 12:05 pm

      Thanks for your sweet words! Hope you do get a chance to try it!

      Reply
      • Carol Strydom says

        July 22, 2017 at 3:36 am

        Hi Julie, I followed your recipe to the “T” except for the lemon juice. I added more to my taste. Was such a winner with my family. Will make it again this week-end. Thank you for sharing.

        Reply
        • Julie says

          July 25, 2017 at 12:00 pm

          I will try it with more lemon juice next time. You are welcome!

          Reply
    • Carol says

      March 30, 2018 at 3:04 am

      Hi Am I just a bit daft but where is the coffee in this cake?

      Reply
      • Julie says

        March 30, 2018 at 11:19 am

        Hi! We just call this type of cake “coffee cake” because it is typically served with coffee.

        Reply
  2. Lisa says

    January 28, 2014 at 10:08 am

    I am actually quite thin since the point I started using only natural full fat stuff. Magic! 😉 Reducing sugar was what worked for me.
    This cake looks so yummy! Only thing I would change is using raw sugar and reducing it to 1/2c for the cake layer and maybe to a Tblsp for the cream cheese. I am pretty sure I will give this one a try, thanks for the recipe!

    Reply
    • Julie says

      January 28, 2014 at 10:11 am

      Thanks Lisa! Good for you for adapting the recipe to your own tastes. Let me know how you like it.

      Reply
  3. Karen @ The Food Charlatan says

    January 28, 2014 at 10:37 am

    Fat tooth, haha. I love it.

    You’re killing me with this one Julie. Lemon is my weakness, and I have a lemon tree in my backyard. This is happening.

    Reply
    • Julie says

      January 28, 2014 at 10:40 am

      Karen, that’s so great that you have a lemon tree in your backyard! Hope you enjoy!

      Reply
    • Patricia MacFarlane says

      August 9, 2019 at 5:17 pm

      How far in advance can one bake this please

      Reply
      • Julie says

        August 11, 2019 at 1:53 pm

        You can bake this 1-2 days in advance, and it will also be fine to freeze in an airtight container for up to 3 months once baked.

        Reply
  4. Jen @ It's a Food Fetish says

    January 28, 2014 at 12:04 pm

    I think I may have a fat, sweet tooth! I want it sugary, creamy, and fried. Lol. I was just thinking of baking something lemony, thanks for the inspiration.

    Reply
    • Julie says

      January 28, 2014 at 1:48 pm

      Hope this coffee cake is just what your sweet/fat tooth is craving! Thanks for stopping by!

      Reply
      • Jenny says

        August 8, 2017 at 5:00 pm

        From a dumb UK baker, why do you call it coffee cake when there is no coffee in the ingredients? Or is it cake to eat with your coffee?

        Reply
        • Julie says

          August 8, 2017 at 6:11 pm

          That is a perfectly reasonable question and you are not the first to ask! Yes, we usually serve these cakes with coffee. While we are on that thought, is there such a thing as a tea cake that is made without tea?

          Reply
          • Adrienne says

            October 20, 2017 at 10:17 am

            Yes! America’s Test Kitchen Family Baking Book has a nice lemon tea cake, or maybe they call it a tea bread, it is also quite good and easy to make. 🙂

        • Pamela G. says

          January 10, 2018 at 9:31 pm

          If it makes you feel better I do have recipes for coffee cakes that ARE made with coffee. However most things which are made with enough coffee to give it a coffee flavor are called Mocha. This is one reason

          Reply
      • Stacey says

        June 22, 2019 at 9:03 am

        I’m not an experience baker but had no problem with this recipe. It looked and tasted amazing!

        ★★★★★

        Reply
  5. dina says

    January 28, 2014 at 5:34 pm

    looks like a nice refreshing cake!

    Reply
  6. Jenn says

    February 8, 2014 at 7:06 pm

    Hello, I tried this recipe the other day. I found when I mixed the cake batter it was EXTREMELY dry and doughy and sticky. Very difficult to spread into the pan, even. I cooked it anyways and it just turned out very dry and doughy again. Very hard and not a lot of flavour. The icing was delicious. Any tips on what I may have done wrong? I’m sure it’s delicious if it turns out right. Thanks!

    Reply
    • Julie says

      February 8, 2014 at 8:54 pm

      Hi Jenn, first of all, I’m so sorry this coffee cake didn’t turn out well for you. I have poured over the recipe to see if I might have left out an ingredient or a step in the directions and everything looks correct. I’m assuming that since your cake batter was so dry, you might have accidentally left out one of the wet ingredients – the oil, Greek yogurt, or egg maybe? I really loved this cake when I made it, and so I was planning on making it again this weekend, and I will double check everything as I go. Thanks so much for taking the time to give me your feedback!

      Update: I did make this coffee cake recipe again this weekend, and everything in the recipe is written correctly. I did adjust the baking time to include an additional five minute range so that the center is sure to be baked through.

      Reply
      • Helen Teets says

        July 6, 2016 at 3:36 pm

        Julie,
        I am doublimg the recipe and putting it in a 9×13. How long should I bake this?

        Reply
        • Julie says

          July 6, 2016 at 3:44 pm

          Helen, I haven’t tried doubling before but I’m guessing you may need to add 5-10 minutes. If the edges start to get brown before the center is done cover with pieces of foil. Hope you enjoy!

          Reply
      • Linda says

        March 30, 2020 at 3:23 am

        Thank you for this update and also concern for how things turn out for your readers. Maybe sifting the flour will help. Have a tasty cake ready for anytime this one is so good. Thank you again.

        ★★★★

        Reply
    • kelley says

      February 27, 2014 at 8:24 am

      Mine were dry too. Although, I did double the recipe and put in a 9×13 pan so that may have hurt. Also, I would recommend using full fat yogurt to combat dryness. I used fat free because I had it on hand, but fat always adds more moisture to baked goods.

      Reply
  7. Gloria says

    February 9, 2014 at 2:50 pm

    This coffee cake is so good. I might try adding more lemon zest or juice next time to kick up the lemon flavor a little more.

    Reply
    • Julie says

      February 9, 2014 at 2:52 pm

      Gloria, I agree the lemon flavor is very light. Glad you liked it!

      Reply
  8. Jenna says

    February 10, 2014 at 3:03 am

    Hi! I can’t wait to try this! Before I do, I just want to be sure I am reading this correctly. Does it say Greek yogurt ‘cream cheese’?

    Reply
    • Julie says

      February 10, 2014 at 6:58 am

      Hi Jenna, yes you are reading it correctly. Awhile back I found a product that was a Greek yogurt cream cheese blend, and it was in the cream cheese section of my grocery store. I have heard from some that it is difficult to find. If you are unable to find it, you can just use regular cream cheese. The recipe also calls for regular Greek yogurt in the cake batter. Hope you enjoy!

      Reply
    • Megan says

      May 7, 2015 at 1:20 pm

      Do you have Kroger near you? I think that’s the only place (and brand) I’ve seen it. And I’ve seen it at more than one Kroger in Ohio.

      Reply
  9. ginger says

    February 10, 2014 at 8:12 pm

    This looks great—does anyone know what I should adjust for high altitude? (I’m not much of a baker or I would know this stuff 🙂 )

    Reply
    • Julie says

      February 10, 2014 at 8:18 pm

      Hi Ginger, I don’t have any experience with high-altitude baking, but I did find some information from King Arthur Flour. Hope this is helpful for you!
      http://www.kingarthurflour.com/recipe/high-altitude-baking.html

      Reply
      • ginger says

        February 10, 2014 at 9:08 pm

        Thanks!

        Reply
    • Amber says

      November 6, 2014 at 3:40 pm

      The king flour website is very helpful for high altitude adjustments; I use it frequently! I can’t wait to try this cake out. I am pregnant and have a case of the sweet tooth! I have been craving Dots; similar to jujubees. Ill be sure to avoid them in order to skip the dentist trip!
      Thanks for the great looking recipe!

      Reply
      • Julie says

        November 7, 2014 at 7:57 am

        Good to know Amber. Oh I love Dots too. Hope you enjoy this cake!

        Reply
        • Cassie says

          March 13, 2018 at 10:40 pm

          Perfectly lovely cake was enjoyed by everyone and so simple to make
          Beautiful texture

          Reply
          • Julie says

            March 14, 2018 at 1:30 pm

            Thank you Cassie!

  10. jacquelyn says

    February 16, 2014 at 9:26 pm

    Made this recipe this morning and it was delicious! I’m going to add more lemon zest and juice next time as i think I’d prefer a little more lemon flavor.wonderful recipe, thank you for sharing!

    Reply
    • Julie says

      February 16, 2014 at 9:45 pm

      Thank you Jacquelyn! I’m glad you enjoyed it.

      Reply
    • Amanda says

      August 25, 2020 at 3:46 am

      What is the serving size? I see the calories per serving but no serving size. Is it 1/16?

      Reply
    • Amanda says

      August 25, 2020 at 4:41 am

      I love this recipe. A friend made it for me and i have made it again several times. I always add extra lemon juice and put blueberries between the cream cheese and cake layer.

      Reply
  11. Erica says

    February 20, 2014 at 5:05 pm

    Can’t wait until this comes out of the oven 🙂

    Reply
    • Julie says

      February 20, 2014 at 5:16 pm

      Hope you enjoy!

      Reply
  12. kelly says

    February 20, 2014 at 8:08 pm

    Turned out great. I have been craving something lemony for a while and decided to try these. I made them for a play date and now I am sad they are all gone.

    Reply
    • Julie says

      February 20, 2014 at 8:18 pm

      I know what you mean Kelly! I made some lemon blueberry muffins for my mom’s group today, and I was so sad they were gone (but happy everyone liked them) that I made another batch when I got home! Glad you liked the coffee cake! Thanks for letting me know how it turned out.

      Reply
  13. sue griffore says

    February 22, 2014 at 6:30 pm

    does this need to be refrigerated? Just took it out of the oven. Can’t wait for it to cool.

    Reply
    • Julie says

      February 22, 2014 at 7:53 pm

      Hi Sue, I left mine out on the counter at room temp for a few days and it was fine. Hope you enjoy!

      Reply
  14. Alicia Bradley says

    February 22, 2014 at 9:30 pm

    You combined two of my loves – cream cheese and lemon! I made these for work last week and they were a hit! Needless to say I came home with an empty pan. 🙂 Can’t wait to make them again!

    Thank you!

    Reply
    • Julie says

      February 23, 2014 at 7:19 am

      Hi Alicia, thanks for letting me know! You are very welcome!

      Reply
  15. Ruth says

    February 24, 2014 at 9:26 am

    If one does not have a stand mixer, will a strong hand mixer do the trick!

    Reply
    • Julie says

      February 24, 2014 at 9:31 am

      Ruth, a hand mixer should be just fine. Thanks for your question!

      Reply
  16. Emily says

    March 4, 2014 at 1:34 pm

    Have you tried making this in a bundt pan? Does it make enough batter for that?

    Reply
    • Julie says

      March 4, 2014 at 1:52 pm

      Hi Emily, I haven’t tried this in a bundt pan, but I’m pretty sure it would not be enough batter.

      Reply
  17. Ana says

    March 6, 2014 at 1:44 pm

    As a comment to your cavities while pregnant commentary…Did your dentist not know that you were pregnant? I am very surprised that he was searching for a dietary cause for your numerous cavities while pregnant. Basic dental health information: the anti-microbial quality of a woman’s saliva decreases during pregnancy, this is all a result of estrogen levels. Teenage girls are also more prone to cavities as a result.

    Reply
    • Julie says

      March 6, 2014 at 3:08 pm

      Ana, that’s really interesting. That was several years ago, so I can’t remember if he knew or not. Thanks for the info!

      Reply
      • Cinny says

        March 7, 2014 at 10:27 am

        Calcium needs increase during pregnancy as well. In times past especially where nutrition was poor it was not uncommon for women to actually lose teeth during their pregnancies.

        Reply
    • J-lo says

      June 3, 2014 at 8:27 am

      My teeth also went crazy after my second pregnancy. Tons of cavities, after I had already gotten my mouth taken care of *before* the pregnancy. Mine were especially bad in the spaces between teeth. Dentist said it was definitely because teeth are weaker and more susceptible during babby time.

      Reply
      • Julie says

        June 3, 2014 at 1:22 pm

        That’s interesting! Glad I’m not the only one!

        Reply
    • Sue says

      July 9, 2015 at 1:35 pm

      A daughter had dry mouth and eyes (not pregnant, however) and had many cavities found at a routine dental exam after having perfect teeth. She was found to have an autoimmune disease. Many things that seem normal to a physician may be the beginning of an undetected condition.

      Reply
  18. Bonnie emond says

    March 8, 2014 at 8:23 am

    Hi Julie , I have you’re cake in the oven now and it smells divine. One problem, I have gone well past the baking time. ( 50 ). And the cake part still does not seem to be baked. Tested with cake tester and it is showing uncooked parts. Should I just keep increasing time or is this how it should be ?

    Reply
    • Julie says

      March 8, 2014 at 8:49 am

      Hi Bonnie, this is a hard cake to test because the cream cheese layer on top will still be pretty moist even when the cake part is done. Should be good to take it out unless your oven is much different than mine. Hope this helps!

      Reply
  19. Linda says

    March 16, 2014 at 3:35 pm

    Thanks for this yummy recipe!!!!! Made it for my school friends…They loved it!!!! I did have to increase the cook time and extra 5 minutes and that seemed to help. Again thanks for sharing… 🙂

    Reply
    • Julie says

      March 16, 2014 at 7:53 pm

      I’m so glad everyone loved it! Thanks for letting me know!

      Reply
  20. Patricia says

    March 18, 2014 at 9:57 am

    I made this yesterday for my birthday, and it was a hit. I reduced the sugar a bit, added more lemon, and a tiny bit of ginger. My family loved it. I’m glad I found this recipe on pinterest. Thank you for sharing it.

    Reply
    • Julie says

      March 18, 2014 at 9:59 am

      That sounds wonderful Patricia. So glad it was enjoyed by you and your family. Hope your birthday was a lovely one!

      Reply
  21. Angie says

    March 23, 2014 at 12:06 pm

    I made this today. Amazingly delicious! Light lemon flavor and not overly sweet. Thank you for sharing this recipe!

    Reply
    • Julie says

      March 23, 2014 at 3:09 pm

      Angie, I’m so glad you liked it! Thanks for letting me know!

      Reply
  22. Susan says

    March 26, 2014 at 1:26 pm

    I had a couple of girlfriends over one morning and I decided to make this. Wow. It was so delicious! Thank you for sharing this recipe 🙂

    Reply
    • Julie says

      March 26, 2014 at 1:28 pm

      I love sharing good food with friends. Sounds like a lovely morning! So glad you liked it.

      Reply
  23. Brandy Kozisek says

    March 29, 2014 at 6:17 pm

    This is an amazing coffee cake. Thank you for the recipe. I omitted the topping and added chopped mixed nuts (pistachios, cashews, peanuts, and hazelnuts) along with coconut flake. Instead of the salt I switched for sea salt. Heavenly.

    Reply
    • Julie says

      March 29, 2014 at 6:52 pm

      That sounds fabulous Brandy. Love that you made it your own!

      Reply
  24. Kathryn Ashby says

    April 15, 2014 at 12:02 pm

    This lemon coffee cake was divine! After reading some comments I decided to double the lemon juice and rind, added another whole egg to the cake batter, and baked in a glass (paper lined) 8″ square pan for 48 minutes. My greek yogurt was 2%, and I used cream cheese because I didn’t have greek cream cheese. Let the cake cool about 10 minutes in the pan, then lifted it out onto a plate still in the paper. Cooled another 5-10 minutes and then dusted with powdered sugar and served while still slightly warm. This was absolutely delicious and my husband and I ate 1/3rd of this thing in one sitting (could have easily eaten the whole thing). I am really glad I doubled the lemon because the cake was still a VERY subtle lemon flavor and I might have liked even a little more lemon flavor. I could see serving this as a dessert at a dinner party (serve while still slightly warm). It is not nearly as satisfying if eaten at room temperature or refrigerated (maybe even a little on the dry side that way). Ate some warmed up for breakfast the next morning with eggs and bacon. While that was very good, I felt that this cake is really at its best if eaten alone with no competition to muddy up the subtle lemony flavor. Thank you so much for a beautiful and delicious recipe!

    Reply
    • Julie says

      April 15, 2014 at 1:58 pm

      So glad you and your husband liked it! Thanks for letting me know how it turned out!

      Reply
  25. Renee @ Two in the Kitchen says

    April 16, 2014 at 2:26 pm

    So I was surfing “Foodgawker” looking at recipes and came across your coffee cake and thought: “Oh wow, this looks like something similar to what I have made, but it’s made with Greek Yogurt instead of cream cheese” So I clicked over to check out your recipe and found out that it is adapted from mine!! 🙂 Too funny!!

    I LOVE how you lightened it up and your pictures are absolutely gorgeous!! Thanks for referencing my site!! 🙂

    Reply
    • Julie says

      April 16, 2014 at 2:30 pm

      That is funny Renee! I love this coffee cake! Thanks for the great recipe.

      Reply
  26. Petra says

    May 9, 2014 at 9:53 pm

    Wow! Love this cake. So light and delicate we didn’t even wait until it was fully cooled before trying. It amazes me though how based on your picture and other comments that the same recipe can turn out so differently. In my 8″ x 8″ tin my base was at least twice as thick as yours but it was still very light and delicious. Might try 9″x 9″ tin next time and increase cream cheese mixture to 1.5x . Thankyou so much for sharing your recipe.

    Reply
    • Julie says

      May 10, 2014 at 6:39 am

      Petra, it is interesting that this recipe has been a little different for everyone. I’ve made it multiple times myself, and hope the instructions are written clearly :0) It really is a favorite of mine! And I’m so glad you enjoyed it too. Thank you for stopping by to say hi!

      Reply
  27. jackie says

    May 12, 2014 at 10:05 am

    So I made the “distracted mom” version of this … for the cake, I dumped all the cake ingredients in a bowl and mixed. I had too much on my mind and didn’t read the direction of sifting the flour and then beating oil/sugar/eggs. I didn’t have the heart to start over, so I baked it with the cream cheese and crumb topping, as per the recipe. Although the cake was a little more dense than I usually like for a coffee cake, it still got thumbs up from everyone that ate it. A few people even said they like the denser cake and asked for the recipe, which I then had to amend with my new instructions of dump/mix/bake.

    Reply
    • Julie says

      May 12, 2014 at 10:18 am

      Jackie, I’m so glad it all worked out! I have definitely made the “distracted mom” version of recipes before. Glad you kept going. Thanks for letting me know how it turned out!

      Reply
  28. annie says

    September 21, 2014 at 7:45 am

    It was very undercooked when following the instructions on baking time and temp. I put it back in the oven for an extra 20 and still came out moist (and very tasty!) definitely not dry, as others commented. I would say the vegetable oil flavor was very strong as I could still taste it after baking, wondering if olive oil would have worked better?
    Overall a great moist coffee cake, once ingredients/cooking time is adjusted.

    Reply
    • Julie says

      September 21, 2014 at 4:29 pm

      Thank you for letting me know Annie!

      Reply
  29. Shannon Huss says

    October 22, 2014 at 2:31 pm

    This looks delIcious! Any idea if this would freeze ok? Thanks!

    Reply
    • Julie says

      October 22, 2014 at 3:04 pm

      I have never tried to freeze it but I don’t see why you couldn’t.

      Reply
  30. Christina says

    November 13, 2014 at 3:17 pm

    I made this last night. I am gluten free so I used Betty Crocker gfree flour. I also doubled the recipe and put in a 9×13 pan. It took about 50 min to cook. I used more lemon juice and peel. The cake turned out beautiful. The taste was great! My mother in law loves lemon desserts and this did not disappoint. I love it when I can adapt a recipe to gfree and it turns out. Thank you for sharing.

    Reply
    • Julie says

      November 14, 2014 at 11:31 am

      That’s so great! Thanks for letting me know!

      Reply
  31. Crystal says

    December 4, 2014 at 4:54 pm

    Can I freeze these after baking? I am wanting to make this tonight but I know I will have leftovers. How long will they keep in an airtight container, and can I freeze any leftovers?

    Reply
    • Julie says

      December 5, 2014 at 12:57 pm

      Crystal, I haven’t had the chance to try freezing it, but I don’t see why you couldn’t. Should be fine for a few days in an airtight container.

      Reply
  32. Katya @ Little Broken says

    February 19, 2015 at 6:34 pm

    Hey Julie – I pinned this recipe a while back and finally made it last night and Oh my gawd! They turned out so so good, esp that little cheesecake layer in between. Yum! I doubled the recipe as I took in to the office and baked it in a 9X13 pan and it was right on the spot!

    Reply
    • Julie says

      February 20, 2015 at 8:44 am

      I’m so glad it turned out! Thanks for letting me know.

      Reply
  33. Shayna says

    March 9, 2015 at 6:23 pm

    I just made this for a meeting tomorrow, added some slivered almonds to the cake and it amazing! Do you recommend storing this in the fridge? Sorry if I missed that in the comments!

    Reply
    • Julie says

      March 9, 2015 at 6:51 pm

      Hi Shayna, glad it turned out! I don’t think I kept mine in the fridge, but probably wouldn’t hurt to cover tightly and keep cold. Great idea with the slivered almonds!

      Reply
  34. Glenna says

    March 17, 2015 at 5:17 pm

    I, too, am a fan of the Greek yogurt cream cheese, and have even used it to make a cheesecake which was delicious! I think I will use the lemon yogurt to give it some additional lemon taste. Can’t wait to try it!

    Reply
    • Julie says

      March 18, 2015 at 2:38 pm

      Great idea Glenna. Hope you enjoy!

      Reply
  35. Shelley Kikalo says

    March 26, 2015 at 11:54 am

    Just made for the first time and will be making again. I actually didn’t have vegetable oil and substituted with coconut oil. It was delicious!

    Reply
    • Julie says

      March 27, 2015 at 1:12 pm

      Good to know that coconut oil is a good substitution! So glad you enjoyed it!

      Reply
  36. Miya says

    April 20, 2015 at 4:49 pm

    Thank you so much for the recipe! For someone who kinda sucks at baking, this might have been a bit too advanced for my skill level, but the instructions were easy to follow. I’m waiting for the cake to finish baking right now and am so excited taste it!

    Reply
    • Julie says

      April 20, 2015 at 8:17 pm

      I really hope you love it Miya! Thanks for your sweet comment!

      Reply
  37. Charlotte says

    July 12, 2015 at 12:38 am

    Hi….

    Made these today…..
    My husband and I loved them.
    The only thing was the streusel topping.
    It never became completely baked or browned???
    The rest of the coffee cake was scrumptious, but I had to scrape off the topping.
    Should I add more butter, possibly?

    Wonderful recipe. Will use again.

    Reply
    • Julie says

      July 12, 2015 at 8:56 am

      I’m not sure why this happened for you Charlotte… Did the topping sort of sink into the cream cheese layer? Maybe your cream cheese had a little more moisture in it. Glad you still liked them though!

      Reply
    • Marika says

      February 20, 2017 at 10:32 am

      I had this same problem. I thought it looked a little dry for a streusel topping, so I added another tablespoon of butter. Is 2 tablespoons correct? Mine was very floury.

      Reply
      • Julie says

        February 21, 2017 at 4:45 pm

        I will have to make this soon to retest the recipe. It has been a while since I posted this so I don’t remember! Thanks for letting me know.

        Reply
  38. Elizabeth says

    August 2, 2015 at 7:31 pm

    I made this recipe over the weekend, and thought it was great! Thanks for sharing it.

    Reply
    • Julie says

      August 3, 2015 at 1:16 pm

      I’m so glad it worked out for you Elizabeth as some have commented that they have had trouble with this recipe. Thanks so much for letting me know!

      Reply
      • sonya says

        March 21, 2017 at 1:04 pm

        Just made this, Julie 🙂
        I did decide at the last sec to double it (so it ended up with 8oz of greek yogurt & 8oz of sour cream). But it turned out delicious. I don’t think it would be hard for anyone who thinks it’s too cake-y to spread ONE recipe into a 9X13 & then maybe double the cream cheese topping only. Seems like that might give folks what they are looking for.
        I don’t have a food blog but I think it must be hard to have your recipe at home turn out delish & then get criticism that you don’t even totally understand!
        Anyway, thanks for sharing the recipe & happy thoughts towards your kitchen today!

        Reply
        • Julie says

          March 23, 2017 at 5:30 pm

          Sonya, thank you for your kind words! I’m glad you enjoyed the coffee cake.

          Reply
  39. Cristina says

    August 25, 2015 at 6:04 pm

    Made this cake about a dozen times in the past 2 months. Everyone is crazy about it. I love this recipe. Thank you so much for sharing 🙂

    Reply
    • Julie says

      August 26, 2015 at 12:18 pm

      You’re welcome Christina, thanks for letting me know!

      Reply
  40. Mary says

    September 3, 2015 at 9:15 am

    Thanks for the delicious recipe, Julie. I had fresh limes and used them in place of lemons. We love the slightly bitter tartness of the lime and lime zest. I will try this recipe again but next time I will make the crumb topping per recipe. For the lime version I used my go-to crumb of flour, brown sugar and softened butter mixed together then chilled. This crumb is finer in texture than the one in your recipe and I would have preferred yours, I think. Or I should have pressed my crumb mixture together to form bigger crumbs.

    Reply
    • Julie says

      September 3, 2015 at 1:18 pm

      You are very welcome Mary! Glad you enjoyed it. I’ll have to try lime next time!

      Reply
  41. Courtney says

    December 20, 2015 at 9:32 am

    This looks amazing, I can’t wait to try it! I need to make this a couple days in advance. Does it hold up well in the fridge?

    Reply
    • Julie says

      December 20, 2015 at 3:28 pm

      Yes, that should be just fine. Just make sure it’s covered tightly.

      Reply
  42. Ali says

    February 28, 2016 at 4:42 am

    I don’t have Greek yogurt. Can I sub sour cream?

    Reply
    • Julie says

      February 29, 2016 at 9:35 pm

      Yes you can.

      Reply
  43. Cakelaw says

    March 16, 2016 at 2:37 pm

    Saw this on Pinterest – it looks amazing!

    Reply
    • Julie says

      March 16, 2016 at 4:58 pm

      Thanks!

      Reply
  44. Leanne says

    March 19, 2016 at 9:39 pm

    I used passionfruit yoghurt with the lemon it was delicious, also it was easy to check the base as the filling doesn’t go all the way to the edge .

    Reply
    • Julie says

      March 19, 2016 at 9:44 pm

      Wonderful! Thanks Leanne.

      Reply
  45. joanne says

    March 26, 2016 at 6:49 am

    Greetings,
    I am an avid home baker and I saw this online recipe. I decided to give it a try because of the three differ layers.
    Also read reviews and made some changes
    Because I used no fat yogurt I added butter for the oil.
    double the topping added 1 TBSP water so it would have a tighter crumble
    added a small amount of milk to cake batter so it would more spreadable
    to spread the cake batter had with wet hands
    put on a butter large cookie sheet proceeded w/ following ingredients.
    checked the oven while baking looks scrumptious! I suppose w/ larger pan could cut baking time in half.
    baked until edges were golden the texture layers looks awesome
    cut a small piece out of the pan and sampled oh my goodness yummy!
    cake part a bit thin next I will double batter and triple the zest
    perhaps next time use lemon yogurt or try lemon oil?
    best blessing and thanks for sharing the recipe……….

    Reply
  46. Kasia says

    May 19, 2016 at 11:19 am

    Thank you for the recipe. I baked the cake today is delicious! Soft ,lemony I love it!

    Reply
    • Julie says

      May 20, 2016 at 12:20 pm

      Glad to hear that, thank you Kasia!

      Reply
  47. Fatima says

    October 2, 2016 at 4:16 am

    I baked it today and it turned out sooo good and absolutely delicious. Thanks so much for the amazing recipie

    Reply
  48. sammy says

    November 16, 2016 at 5:30 am

    Hi Julie, thanks for the recipe,

    In South Africa, theres no, Greek Yogurt Cream cheese, so can I substitute this withplain full fat cream cheese which is 250ml.
    will 350 degrees equal 180c in a normal oven

    strange the name says, Greek Yogurt Cream Cheese Lemon Coffee Cake, but theres no coffee.

    Reply
    • Julie says

      November 16, 2016 at 11:42 am

      Hi Sammy, you can use plain full fat cream cheese. And I know the name does sound strange, but here in the states, we call it that because it is usually served with coffee :0) Enjoy!

      Reply
  49. Farrel says

    January 21, 2017 at 2:54 pm

    Made this today and it was very good. After reading a lot of the comments, I did double the lemon juice, and put 2 eggs in the cake, rather than one. It was definitely not over lemony. I also had to use regular cream cheese, but it turned out fine. Good recipe I will make again.

    Reply
  50. Anna says

    January 28, 2017 at 9:29 am

    Hi Julie! Finally tried and baked it today and it turned out so goooooood, my family loved it! Thanks so much for the recipe!

    Reply
  51. Verna says

    February 7, 2017 at 1:24 pm

    Awesome recipe! Made it today as is, and everyone loved it. Wouldn’t change a thing!
    Thanks for sharing : )

    Reply
    • Julie says

      February 8, 2017 at 12:42 pm

      Thank you Verna!

      Reply
  52. Katherine says

    February 25, 2017 at 3:12 pm

    I’m making it now – made a little boo boo on the cream cheese part – I accidentally put both eggs in. Of course I did also put another on the cake part. Hoping it still is edible. My sister said to add maybe a tablespoon of flour in the cream cheese part. I’ll let you know what my guests have to say. Maybe, practice makes perfect?

    Reply
  53. Vee says

    March 17, 2017 at 5:05 pm

    This recipe looks fantastic. My cousin and I love lemon, so I will make this when I get together with her. Can’t wait to try it.

    Reply
    • Julie says

      March 19, 2017 at 2:54 pm

      Enjoy!

      Reply
  54. Kristy says

    March 22, 2017 at 12:30 pm

    Made this morning with key lime juice instead of lemon, doubled it as suggested in the comments, and used coconut oil because I’m out of veg oil. Left the topping off and sprinkled with powdered sugar because I got lazy and wanted to save a few calories. So good!

    Reply
    • Julie says

      March 23, 2017 at 5:29 pm

      Sounds so good Kristy!

      Reply
  55. Hazel says

    May 5, 2017 at 11:51 pm

    Hi Julie. Thks so much. It’s a great recipe. I love it! Just wondering if the cheese layer is supposed to be in a fluid form or solid form ?

    Reply
    • Julie says

      May 8, 2017 at 5:36 am

      It should be more solid than liquid. Hope you enjoy!

      Reply
  56. Petra says

    May 17, 2017 at 5:53 pm

    I just made this recipe. It was perfect as is! Baked to a beautifully moist lemon cake (similar to one I already make) but then the added layer of cheesecake…YUM. Thank you. Will make this again for sure 🙂

    Reply
    • Julie says

      May 20, 2017 at 12:16 pm

      Thank you Petra! I’m so glad you like it!

      Reply
  57. Anne says

    December 14, 2017 at 9:03 pm

    I just made this recipe and it turned out lovely. Serving it along with a cardamom pecan coffee cake for a morning holiday meeting at our home. I read that many who tried it thought it might need more of the lemon flavor and maybe that could be achieved by using a lemon flavored yogurt. Just a thought. I did have to add an extra tablespoon of butter to the crumb topping mixture as it just wouldn’t come together and get crumbley. The extra pat of cold butter did the trick. Can’t wait to eat it! Hope our guests enjoy it too.

    Reply
    • Julie says

      December 15, 2017 at 6:25 am

      Thank you so much Anne. That cardamon pecan coffee cake sounds delicious as well!

      Reply
  58. Mary says

    December 20, 2017 at 4:00 am

    I just made this.. did make some substitution though. Instead of greek yogurt, I put some ricotta. Also for the cream cheese i put ricotta and mascarpone. It is so so good and very light!!!😋
    Thanks for this recipe! Will make again soon!

    Reply
    • Julie says

      December 20, 2017 at 9:18 am

      I definitely want to try it with those substitutions next time – sounds delicious! The lemon trees in my neighborhood are almost ready for picking and this will be first on my list. Thank you for your sweet comment, Mary.

      Reply
  59. Kaylee says

    March 15, 2018 at 1:02 pm

    This looks wonderful! Planning to make for my in-laws visiting tomorrow, does it need to be stored in refrigerator or at room temperature? Thank you!

    Reply
    • Julie says

      March 15, 2018 at 11:46 pm

      Room temperature is fine. Enjoy!

      Reply
  60. Marcia says

    March 27, 2018 at 5:59 pm

    Hi – This recipe sounds wonderful. For sure I’ll give it a try! I’ve recently started a some lo carb cooking/baking and I wonder if anyone out there would know which flour to use in place of reg. flour (coconut, almond, rice ???)

    Thanks, Marcia

    Reply
  61. Levi Wilke says

    April 11, 2018 at 1:16 pm

    SHOW ME THE CRUST

    Reply
  62. Cindy says

    June 5, 2018 at 4:04 pm

    I have never heard of Greek Yogurt Cream Cheese. Will have to search for it 🙂

    Reply
    • B. Scott says

      February 24, 2020 at 2:00 pm

      I buy Fage 5% milk plain Greek yogurt ( 35 oz container) and strain it and it makes it thicker . Put yogurt in a paper towel lined colander and place another paper towel over that and then a plate on top of that then a heavy weight … like a large can of tomatoes .on top of plate…. put the colander in a bowl to catch the whey and leave out on the counter for several hours ( or in sink…and about 1/2 cup of whey is extracted. You won’t believe how thick it comes out. I use that yogurt for the whole recipe.

      Reply
  63. Diane says

    August 15, 2018 at 6:13 pm

    I love anything with lemon and your photos of this dessert made me want to try it. Oh my it is so good. I did not know about Greek cream cheese so used regular. The only other thing that I changed was not putting powdered sugar on top after baking. In my opinion the extra sugar was not needed, my husband agreed with me.

    Reply
    • Julie says

      August 19, 2018 at 7:18 am

      Thank you so much, Diane!

      Reply
  64. Lara says

    July 12, 2019 at 2:58 pm

    It’s a pretty good recipe. I liked this cake as much as my favorite one on youtube which turns out really fluffy and flavorful.
    https://youtu.be/v8aoMFc9t-w

    ★★★★★

    Reply
    • Julie says

      July 12, 2019 at 6:09 pm

      Thank you, Lara!

      Reply
  65. B. Scott says

    October 24, 2019 at 2:21 pm

    This is like the 4th time I’m making this year… love it … can you tell? I to added more lemon juice to the cake batter as well. And a little more zest.

    ★★★★★

    Reply
    • Julie says

      October 27, 2019 at 4:09 pm

      Thank you so much! And I agree, depending on the lemons used, you can bump that flavor up if you prefer.

      Reply
      • B. Scott says

        February 24, 2020 at 9:13 am

        Made this today for dessert after me and my friends go out for a Greek lunch no less. Was request to make. Love it! Q… Can this be made with limes? Would love to try.

        ★★★★★

        Reply
  66. Christy says

    April 9, 2020 at 2:28 pm

    Has anyone made this with gluten free flour? Would I have to make any substitutions?

    Reply
  67. Kirsty says

    May 16, 2020 at 9:43 am

    Was looking in my treat basket for a snack & saw a half eaten pack of digestives, so obviously my brain went, oo I could make a cheesecake. Grabbed a lemon & started googling recipes that used Greek yoghurt/cream cheese. I didn’t strictly follow your recipe as instead of a cake layer I’ve done a biscuit crumb base, more of a rough guide, but it smells delicious in the oven with the yoghurt cream cheese layer & crumbs on top!

    ★★★★★

    Reply
    • Julie says

      May 16, 2020 at 3:34 pm

      Thanks Kirsty, glad you found this recipe!

      Reply
  68. Sandi says

    August 11, 2020 at 12:57 pm

    My co-workers loved this cake – as did I. Was wondering if this freezes well (without adding the powdered sugar topping)? Thanks,

    ★★★★★

    Reply
    • Julie says

      August 11, 2020 at 1:02 pm

      So glad to hear that, Sandi. I have not tried freezing it, but I think it would do very well if covered tightly.

      Reply
  69. rose says

    September 18, 2020 at 6:52 pm

    Can I use regular greek yogurt instead of cream cheese?

    Reply
    • Julie says

      September 18, 2020 at 7:03 pm

      Hi! No don’t use Greek yogurt, but you can use regular cream cheese.

      Reply

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