Best Lemon Crumb Coffee Cake Recipe with Yogurt (2024)

This Lemon Coffee Cake recipe is on repeat in our house! Loaded with bright lemon flavor thanks to oodles of lemon zest and fresh lemon juice in the cake and the crumb topping. Bonus: how to easily adapt to a sugar free lemon cake recipe!

This simple recipe is great for lemon lovers for breakfast, a snack, or dessert. I’ve also successfully tested it as a gluten-free, Keto, and sugar-free lemon cake recipe! Plus, high altitude adjustments.

Love coffee cakes?Try our favorites like this Pumpkin Spice Cake, this “you-can’t-mess-it-up” coffee cake, or this out-of-the-world Cranberry Christmas cake.

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

Why is it Called Coffee Cake?

I’ve had readers give me a hard time because most of my coffee cakes don’t contain coffee. I did a little digging and discovered that in the US, we call any breakfast sweet cake a “coffee cake” because it’s meant to be enjoyed along with a cup of coffee.

In the UK and other parts of the world, coffee cake means the cake has actual coffee in it.So, for anyone outside of the US, we’ll call this Lemon Crumb Cake!

Simple Ingredients

Lemon Crumb Topping Ingredients

Flour| The buttery topping gets its structure from classic all-purpose flour.

Brown sugar| Brown sugar adds sweetness to the crumble topping, I used light brown sugar, but feel free to use dark brown sugar too.

Lemon zest| Fresh lemon zest mixed into the crumb topping and into the cake is even better. This is key, the more zest, the more lemony and flavorful this cake is!

Salt| Add a dash of kosher salt to contrast the sweeter notes, making the flavors more complex.

Butter| Most crumb recipes start with cold butter, but I use room temperature or even melted butter to mix quicker, then pop it in the fridge while you make the rest of the coffee cake. If using unsalted butter, add an extra ¼ teaspoon of salt.

Lemon Coffee Cake Ingredients

Butter| I used salted butter because that’s what I keep on hand; if using unsalted, add ¼ teaspoon kosher salt.

Sugar| I like using all-natural cane sugar for my baking, requires a little extra time creaming, but is so good. White sugar works great too!

Eggs| When I bake, I use large eggs and bring them to room temperature for 30-60 minutes before baking.

Vanilla| Every baked good needs a dose of vanilla extract – enhances the fresh lemon flavor.

Lemon| Add lemon zest and freshly squeezed lemon juice to flavor the crumb cake. Don’t skimp here, this is what gives it the lemony kick!

Flour| I bake with organic unbleached, All-purpose flour.

Salt| Sprinkle in kosher salt to highlight the sweet and tart notes. If using unsalted butter for the batter, include an additional ½ teaspoon of salt in the recipe.

Baking powder and baking soda| You need baking powder and soda to help the cake rise as it bakes. Make sure yours are fresh.

Yogurt| Greek yogurt or sour cream adds a creaminess and extra moisture to the cake. It’s a great way to ensure the coffee cake won’t dry after baking.

If you forgot to bring your eggs to room temperature, submerge your eggs in a bowl of warm (not hot) water for 5-7 minutes.

Quick Vanilla Glaze

Optional – Stir until smooth and drizzle over the top of the cake just before serving.

• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 2 tablespoons cream or milk (or water if preferred)
• Lemon Glaze: Make a lemony glaze by adding lemon juice to the glaze recipe or swapping the vanilla extract for lemon extract.

How to Make the Best Lemon Coffee Cake Recipe

Before starting this recipe, remove your eggs, Greek yogurt, and butter from the fridge and allow them to come to room temperature for at least 20-30 minutes before baking.

Step 1 | Make the Crumb Topping

In a medium bowl, add flour, brown sugar, and lemon zest and mix until the ingredients are combined. Next, blend softened butter cubes into the mix with a fork. Place the bowl in the fridge or freezer until ready to top the coffee cake.

Then, preheat the oven to 350° F (175° C) and cover the inside of an 8 x 8-inch square pan with butter or (my favorite) non-stick spray. You may also line the baking dish with parchment paper and you may use a 9×9 baking dish too, but bake it for less time.

Step 2 | Combine the Dry Ingredients

Whisk the dry ingredients: flour, baking soda, salt, and baking powder, and set it aside for later.

Step 3 | Mix the Wet Ingredients

Then, in a largebowl with a hand mixer or the bowl of a stand mixer with the paddle attachment, add butter and sugar, beating on medium speed until light and creamy, 2-3 minutes.

Next, crack the eggs into a small bowl and add one at a time to the butter and sugar mixture, beating for 30 seconds per egg addition.

Then, add vanilla extract, the Greek yogurt, grated lemon zest, and fresh lemon juice until the ingredients are fully incorporated. Be sure to scrape the sides of the bowl if necessary.

Step 4 | Combine the Batter

Set the mixer on low and slowly add a bit of the flour mixture, about ⅓ cup at a time, until just combined. Then, spread the lemon cake batter into the prepared pan. The batter will be thick.

Next, evenly sprinkle the chilled lemon crumb topping on the batter, breaking up the larger clumps if necessary.

Step 5 | Bake, Cool and Top

Ready for the oven. Slip the cake pan into the oven on the middle rack and bake for about 35 to 45 minutes, checking the doneness with a toothpick or wooden skewer. The cake is ready to serve if it comes out clean or with minimal crumbs! Let the cake cool before the next step.

Finally, once cooled, sprinkle the top of the lemon crumb cake with powdered sugar or a vanilla glaze, slice, and serve! Completely optional of course!

If you’re craving more coffee cake recipes, try my easy and deliciousGluten-Free Cinamon Crumb Coffee Cake, this seasonal Eggnog Coffee Cake and my copycat Starbucks Coffee cake.

Lemon Crumb Cake Variations

Lemon Blueberry Coffee Cake| Fold in 1 cup of fresh or frozen blueberries (do not thaw) into the batter, bake as directed.YUMMY!

Raspberry Lemon Crumb Cake:Like the blueberry variation, incorporate raspberries for a delightful tartness that complements the lemon.

Lemon Poppy Seed Crumb Cake:Introduce the nutty flavor of poppy seeds to the cake for a unique texture and taste combination.

Lemon Cream Cheese Crumb Cake:Swirl in a cream cheese layer through the batter for added richness and tanginess.

Coffee Cake with Lemon Curd:Swirl ½-1 cup lemon curd into the cake batter before adding the crumb topping.

Lemon Coconut Crumb Cake:Mix in shredded coconut to the batter for a tropical twist that pairs well with the lemon.

Glazed Lemon Crumb Cake:After baking, drizzle a simple lemon glaze made from lemon juice and powdered sugar over the warm cake for extra sweetness and moisture.

KetoLemon CakeRecipe

I have recently started aketo dietand have adapted theoriginal recipeto be Keto! And I must say, it’s agreat recipethat is super moist and satisfying! Serve with sugar-freewhipped cream; replace thepowdered sugarwith a sugar-freepowdered sugar.

• Replace the all-purpose flourin thelemon cake recipewith 1 cup almond flour (I used ultra fine versusalmond meal) and ½ cupcoconut flour.
• Replace the all-purpose flourin the lemon streusel with all almond flour.
• Follow the instructions below on sugar-replacements

Sugar-FreeLemon Cake Recipe

If you’re watching your sugar intake or on alow carb diet, use asugar alternativeto keep the recipe sweet but sugar-free. I like to use Monk fruit as a cup-to-cup replacement for the granulated sugar in the cake recipe.

For the brown sugar in the streusel topping, useBesti sweeteneror Truvia Brown Sugar. We loved the way it turned out sugar-free; nobody was the wiser!

Gluten-Free Lemon Cake

Replace the flour in the crumble topping with a good cup-for-cup gluten-free flourthis is my favorite and swap the flour in the cake with a GF alternative. I used 1 cup GF all-purpose flour, and ½ cup almond flour, OR oat flour during testing.

Recommended Tools

• 8×8 Ceramic Baking Dish
• My favorite lemon zester and juicer!

Shop My Amazon Shop Now ->

Lemon Crumb Cake Substitutions

1. Flour:You can often substitute all-purpose flour with whole wheat flour or a 1:1 gluten-free flour blend.
2. Sugar:Granulated sugar can be swapped with alternatives like coconut or brown sugar for a slightly different flavor profile. Or see how to make a Free Lemon Cake Recipe!
3. Butter:Butter can be replaced with margarine or a dairy-free butter substitute for a vegan version.
4. Eggs:If you’re looking for an egg-free option, consider using applesauce, mashed banana, yogurt, or commercial egg replacers to maintain moisture and binding.
5. Oil:Instead of butter, you can use vegetable oil or coconut oil for a different richness and flavor.
6. Lemon Zest and Juice:If you’re out of fresh lemons, use bottled lemon juice and zest or try substituting with other citrus fruits like oranges or limes.
7. Crumb Topping:The crumb topping can often be adapted with alternative flours (like almond flour for a nutty flavor) and alternative sweeteners (like maple syrup or honey).

Storage Tips

Counter– Keep the cake on the countertop at room temperature when sealed with aluminum foil or plastic wrap or in an airtight container. The cake will stay fresh on the counter for up to four days.

Refrigerate– Cover the pan or transfer the cooled cake to an airtight container to store in the fridge for five to six days.

Can You Freeze Coffee Cake?

Yes! This recipe freezes well and will keep for about two months when wrapped in plastic or stored in an airtight freezer-safe container.

How to reheat coffee cake

The simplest way is to place a slice of coffee cake on a microwave-safe plate and heat it for 15-30 seconds. We love to place a pat of grass-fed butter on top!

If you are rewarming the entire cake, place it in a 325° F (165° C) oven lightly covered with foil and warm for about 20 minutes.

As with every cake recipe, avoid overmixing the batter to produce a fluffy and soft texture rather than tough and dense.

The best hot drinks to enjoy with Lemon Crumb Cake

Because Lemon coffee cake should be served while sipping something hot, I recommend this creamy Butter Coffee, white hot chocolate, a seasonal Eggnog Latte or this homemade Chai tea latte.

Best Breakfast Main Dishes to serve with Lemon Coffee Cake

Round out your breakfast with these delicious main dishes that will go smashing with your coffee cake; we love this Chile Relleno casserole and these easy breakfast sliders.

More Tasty Lemon Desserts

• Old Fashioned Lemon Squares Recipe
• Italian Lemon Ricotta Cake Recipe
• Lemon Dump Cake Recipe
• Soft Lemon Crinkle Cookies
• Lemon Ice Cream

I hope you loved this Lemon Crumb Coffee Cake — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!