
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.

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.

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.

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.
Print
Greek Yogurt Cream Cheese Lemon Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 (small servings) 1x
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
- 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
- In a medium bowl, stir together cream cheese, sugar, egg, and lemon juice until smooth and creamy. Set aside.
For the Coffee Cake
- In another medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer, mix oil and sugar. Add egg and mix well.
- Add Greek yogurt, lemon zest and lemon juice. Mix well on medium speed until smooth and creamy.
- Gradually add the flour mixture to the batter and mix until incorporated on low speed. Be careful not to over mix.
- Spoon the batter into the prepared baking dish and smooth it out to the edges.
- Carefully spread the cream cheese mixture over the top of the batter, spreading it almost to the edges.
For the Crumb Topping
- 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.
- 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
WhatJessicaBakedNext... says
This looks and sounds amazing! I really can’t wait to try it. Your photos are lovely too! 🙂
Julie says
Thanks for your sweet words! Hope you do get a chance to try it!
Carol Strydom says
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.
Julie says
I will try it with more lemon juice next time. You are welcome!
Carol says
Hi Am I just a bit daft but where is the coffee in this cake?
Julie says
Hi! We just call this type of cake “coffee cake” because it is typically served with coffee.
Lisa says
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!
Julie says
Thanks Lisa! Good for you for adapting the recipe to your own tastes. Let me know how you like it.
Karen @ The Food Charlatan says
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.
Julie says
Karen, that’s so great that you have a lemon tree in your backyard! Hope you enjoy!
Patricia MacFarlane says
How far in advance can one bake this please
Julie says
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.
Jen @ It's a Food Fetish says
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.
Julie says
Hope this coffee cake is just what your sweet/fat tooth is craving! Thanks for stopping by!
Jenny says
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?
Julie says
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?
Adrienne says
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
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
Stacey says
I’m not an experience baker but had no problem with this recipe. It looked and tasted amazing!
★★★★★
dina says
looks like a nice refreshing cake!
Jenn says
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!
Julie says
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.
Helen Teets says
Julie,
I am doublimg the recipe and putting it in a 9×13. How long should I bake this?
Julie says
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!
Linda says
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.
★★★★
kelley says
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.
Gloria says
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.
Julie says
Gloria, I agree the lemon flavor is very light. Glad you liked it!
Jenna says
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’?
Julie says
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!
Megan says
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.
ginger says
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 🙂 )
Julie says
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
ginger says
Thanks!
Amber says
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!
Julie says
Good to know Amber. Oh I love Dots too. Hope you enjoy this cake!
Cassie says
Perfectly lovely cake was enjoyed by everyone and so simple to make
Beautiful texture
Julie says
Thank you Cassie!
jacquelyn says
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!
Julie says
Thank you Jacquelyn! I’m glad you enjoyed it.
Amanda says
What is the serving size? I see the calories per serving but no serving size. Is it 1/16?
Amanda says
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.
Erica says
Can’t wait until this comes out of the oven 🙂
Julie says
Hope you enjoy!
kelly says
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.
Julie says
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.
sue griffore says
does this need to be refrigerated? Just took it out of the oven. Can’t wait for it to cool.
Julie says
Hi Sue, I left mine out on the counter at room temp for a few days and it was fine. Hope you enjoy!
Alicia Bradley says
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!
Julie says
Hi Alicia, thanks for letting me know! You are very welcome!
Ruth says
If one does not have a stand mixer, will a strong hand mixer do the trick!
Julie says
Ruth, a hand mixer should be just fine. Thanks for your question!
Emily says
Have you tried making this in a bundt pan? Does it make enough batter for that?
Julie says
Hi Emily, I haven’t tried this in a bundt pan, but I’m pretty sure it would not be enough batter.
Ana says
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.
Julie says
Ana, that’s really interesting. That was several years ago, so I can’t remember if he knew or not. Thanks for the info!
Cinny says
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.
J-lo says
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.
Julie says
That’s interesting! Glad I’m not the only one!
Sue says
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.
Bonnie emond says
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 ?
Julie says
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!
Linda says
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… 🙂
Julie says
I’m so glad everyone loved it! Thanks for letting me know!
Patricia says
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.
Julie says
That sounds wonderful Patricia. So glad it was enjoyed by you and your family. Hope your birthday was a lovely one!
Angie says
I made this today. Amazingly delicious! Light lemon flavor and not overly sweet. Thank you for sharing this recipe!
Julie says
Angie, I’m so glad you liked it! Thanks for letting me know!
Susan says
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 🙂
Julie says
I love sharing good food with friends. Sounds like a lovely morning! So glad you liked it.
Brandy Kozisek says
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.
Julie says
That sounds fabulous Brandy. Love that you made it your own!
Kathryn Ashby says
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!
Julie says
So glad you and your husband liked it! Thanks for letting me know how it turned out!
Renee @ Two in the Kitchen says
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!! 🙂
Julie says
That is funny Renee! I love this coffee cake! Thanks for the great recipe.
Petra says
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.
Julie says
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!
jackie says
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.
Julie says
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!
annie says
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.
Julie says
Thank you for letting me know Annie!
Shannon Huss says
This looks delIcious! Any idea if this would freeze ok? Thanks!
Julie says
I have never tried to freeze it but I don’t see why you couldn’t.
Christina says
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.
Julie says
That’s so great! Thanks for letting me know!
Crystal says
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?
Julie says
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.
Katya @ Little Broken says
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!
Julie says
I’m so glad it turned out! Thanks for letting me know.
Shayna says
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!
Julie says
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!
Glenna says
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!
Julie says
Great idea Glenna. Hope you enjoy!
Shelley Kikalo says
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!
Julie says
Good to know that coconut oil is a good substitution! So glad you enjoyed it!
Miya says
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!
Julie says
I really hope you love it Miya! Thanks for your sweet comment!
Charlotte says
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.
Julie says
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!
Marika says
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.
Julie says
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.
Elizabeth says
I made this recipe over the weekend, and thought it was great! Thanks for sharing it.
Julie says
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!
sonya says
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!
Julie says
Sonya, thank you for your kind words! I’m glad you enjoyed the coffee cake.
Cristina says
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 🙂
Julie says
You’re welcome Christina, thanks for letting me know!
Mary says
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.
Julie says
You are very welcome Mary! Glad you enjoyed it. I’ll have to try lime next time!
Courtney says
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?
Julie says
Yes, that should be just fine. Just make sure it’s covered tightly.
Ali says
I don’t have Greek yogurt. Can I sub sour cream?
Julie says
Yes you can.
Cakelaw says
Saw this on Pinterest – it looks amazing!
Julie says
Thanks!
Leanne says
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 .
Julie says
Wonderful! Thanks Leanne.
joanne says
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……….
Kasia says
Thank you for the recipe. I baked the cake today is delicious! Soft ,lemony I love it!
Julie says
Glad to hear that, thank you Kasia!
Fatima says
I baked it today and it turned out sooo good and absolutely delicious. Thanks so much for the amazing recipie
sammy says
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.
Julie says
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!
Farrel says
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.
Anna says
Hi Julie! Finally tried and baked it today and it turned out so goooooood, my family loved it! Thanks so much for the recipe!
Verna says
Awesome recipe! Made it today as is, and everyone loved it. Wouldn’t change a thing!
Thanks for sharing : )
Julie says
Thank you Verna!
Katherine says
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?
Vee says
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.
Julie says
Enjoy!
Kristy says
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!
Julie says
Sounds so good Kristy!
Hazel says
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 ?
Julie says
It should be more solid than liquid. Hope you enjoy!
Petra says
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 🙂
Julie says
Thank you Petra! I’m so glad you like it!
Anne says
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.
Julie says
Thank you so much Anne. That cardamon pecan coffee cake sounds delicious as well!
Mary says
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!
Julie says
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.
Kaylee says
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!
Julie says
Room temperature is fine. Enjoy!
Marcia says
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
Levi Wilke says
SHOW ME THE CRUST
Cindy says
I have never heard of Greek Yogurt Cream Cheese. Will have to search for it 🙂
B. Scott says
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.
Diane says
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.
Julie says
Thank you so much, Diane!
Lara says
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
★★★★★
Julie says
Thank you, Lara!
B. Scott says
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.
★★★★★
Julie says
Thank you so much! And I agree, depending on the lemons used, you can bump that flavor up if you prefer.
B. Scott says
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.
★★★★★
Christy says
Has anyone made this with gluten free flour? Would I have to make any substitutions?
Kirsty says
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!
★★★★★
Julie says
Thanks Kirsty, glad you found this recipe!
Sandi says
My co-workers loved this cake – as did I. Was wondering if this freezes well (without adding the powdered sugar topping)? Thanks,
★★★★★
Julie says
So glad to hear that, Sandi. I have not tried freezing it, but I think it would do very well if covered tightly.
rose says
Can I use regular greek yogurt instead of cream cheese?
Julie says
Hi! No don’t use Greek yogurt, but you can use regular cream cheese.