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Cream Cheese Swirled Lemon Coffee Cake

Cream Cheese Swirled Lemon Coffee Cake
This easy coffee cake has a light, airy texture, a hearty crumb topping, and a sweet lemon cream cheese swirl!
Yield 10 servings




  • 2 1/2 cups + 2 tablespoons all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon table salt
  • 1 tablespoon fresh lemon zest
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/2 cup milk (warmed to 120-130°F)
  • 1/4 cup water (120-130°F)
  • 1/4 cup unsalted butter (melted and cooled)
  • 2 tablespoons fresh lemon juice
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract


  • 4 ounces cream cheese (softened)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh lemon juice


  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon table salt
  • 1/4 cup unsalted butter (melted)

For the glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons half & half
  • Lemon zest (optional)


  • Spray and flour a 10 inch springform pan. Set aside.
  • In the bowl of a stand mixer, combine 1 1/2 cups flour, sugar, salt, lemon zest, and yeast. Add in milk, water, butter, lemon juice, egg, vanilla, and remaining 1 cup plus 2 tablespoons flour. Beat on low until just combined. Increase speed to medium and beat for 3 minutes.
  • Scrape batter into prepared springform pan. Set aside.
  • Beat together cream cheese and sugar for filling. Add in egg, lemon zest, and lemon juice. Beat until creamy. Pour over the top of cake batter. Swirl cream cheese mixture through batter with a knife.
  • Cover with plastic wrap and allow to rise in a warm place until almost doubled in size, 45 minutes. Preheat oven to 375°F during the last 15 minutes of rise time.
  • Prepare topping: Stir together flour, brown sugar, sugar, and salt. Stir in melted butter and combine until mixture resembles coarse crumbs.
  • Gently sprinkle crumb topping over risen batter. Place in preheated oven. Bake for 20 minutes. Remove and cover top with aluminum foil. Bake for an additional 10 minutes, or until toothpick inserted in center comes out mostly clean. Do not over bake.
  • Remove from oven and allow to cool completely.
  • Remove sides of springform pan. Drizzle with glaze and additional lemon zest as desired. Slice into 10 pieces and serve.


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Review & Comments

Lenore Litwin | Reply

5 stars
Delicious recipe. Clear instructions. Multiple components but easy to do if you set your mise en place.

Cheryl | Reply

My grocery store does not carry Platinum Superior Baking Yeast. Can I use regular yeast?

Red Star Yeast | Reply

Hi Cheryl,
First, please check our store finder to see if there is a store near you that carries Platinum Yeast. If not, please let your local stores know that you would like them to carry it.
You can use our Red Star Active Dry Yeast or Red Star Quick Rise Yeast in the recipe – substitute 1:1. The rise times may very, just keep an eye on your dough.
Happy baking!

Catheine DeLorey | Reply

Can you please provide more vegan recipes, and convert some of your recipes to vegan?
If you can’t convert, perhaps you could collaborate with some of the vegan recipe sites.

Red Star Yeast | Reply

Hi Catheine,
If you search ‘vegan’ on our website, you will find vegan recipes. We also have many recipes that are vegan, just not noted in the recipe title. We plan to add more vegan recipes, and appreciate your comment.
Happy baking!

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