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
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
This Greek Yogurt Cream Cheese Lemon Coffee Cake is sweet and moist with a light lemon flavor and a creamy, crumbly topping.
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
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