How To Make Lemon Cherry Coffee Cake

Lemon cherry coffee cake is everything you’ve been craving this summer.

This delish recipe is part of our ongoing collaboration with our sister blog, Whisk & Wunder — where we share beautiful recipes for our German-speaking audience!
If you’re looking for the German version of this recipe, click here.
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If you love the combination of sweet cherries and bright lemon, or if you’re a big fan of bakery-style treats, this Lemon Cherry Streusel Cake deserves a permanent spot in your recipe collection. It has all the bright, sunlit flavor of a classic lemon pound cake, but with a clever twist: by whipping the egg whites separately, we lose the heavy, dense weight to create a remarkably soft, pillowy crumb.

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This particular bake is made with a smaller amount of batter than a standard cake layer, giving it a rich texture that sits beautifully between a traditional morning slice and a gourmet fruit bar. It is the absolute perfect lemon cherry coffee cake to slice up for weekend brunches, afternoon coffee breaks, or packing into a weekday lunchbox.

To make this recipe work for any schedule, we’ve included two separate ways to make it below: a scratch-made version featuring ribbons of cherry jam, a buttery lemon crumb topping, and a tangy yogurt glaze, alongside a convenient box cake mix shortcut for extra busy weeks. Whichever path you choose, you’ll end up with a gorgeous, bakery-window dessert that ties everything together beautifully.

Don’t Have Time? Pin Me For Later!

This Lemon Cherry Streusel Cake combines a soft lemon cake, ribbons of cherry jam, a buttery crumb topping, and a simple lemon glaze. Save this recipe for spring brunches, summer gatherings, coffee dates, and whenever you’re craving a bakery-style cake at home.

Coffee Cake vs. Crumb Cake vs. Streusel: What’s the Difference?

If you’ve ever wondered whether this recipe is technically a lemon cherry coffee cake, a crumb cake, or a streusel cake, the short answer is: they are all beautiful variations of the exact same baking tradition!

Here is how they break down in the baking world:

• Coffee Cake: In modern baking, a coffee cake simply refers to a single-layer, sweet cake with a spiced or crumbly topping that is meant to be eaten alongside a cup of coffee or tea (it doesn’t actually contain coffee flavor).
• Streusel Cake: “Streusel” is the classic German word for “something scattered or strewn.” A streusel cake is defined entirely by its signature top layer of baked sugar, flour, and butter clumps. In Germany, this beloved style of fruit-and-crumb baking is known as Streuselkuchen.
• Crumb Cake: This is the American cousin to the traditional German streusel cake. The primary difference is the ratio—a traditional crumb cake usually features a slightly denser cake base piled incredibly high with extra-large, prominent crumbs.

Because this recipe features a soft, light-as-air lemon base, a generous scattering of buttery German-style streusel, and a beautiful square-cut presentation perfect for morning coffee dates, it proudly fits into all three categories!

Ingredients

Lemon Cherry Cake

• ½ cup (113 g) unsalted butter, softened, plus 1 tbsp for greasing the pan
• 2 large eggs, separated and at room temperature
• 2 tbsp Greek yogurt
• 2 tbsp sour cream
• 1 tsp vanilla extract
• 1 splash lemon extract
• ¼ cup (50 g) granulated sugar
• ¼ cup (55 g) brown sugar
• ¾ cup (94 g) all-purpose flour
• ¾ tsp baking powder
• Pinch of salt
• Zest of ½ lemon
• ⅓ cup cherry jam

Lemon Streusel

• ½ cup (63 g) all-purpose flour
• ¼ cup (55 g) brown sugar
• 2 tbsp (25 g) granulated sugar
• Zest of ½ lemon
• 3 tbsp (42 g) unsalted butter, melted

For the Lemon Yogurt Glaze

• ¼ cup Greek yogurt
• ¼ cup milk
• ¼ cup powdered sugar
• ½ tsp lemon extract
• Optional: zest of ½ lemon

Step-by-Step Instructions

1. Prep the Oven and Pan

• Preheat your oven to 350°F (175°C).
• Grease an 8-inch square baking pan with butter.

2. Make the Lemon Streusel Topping

• In a small bowl, combine the flour, brown sugar, granulated sugar, and lemon zest.
• Pour in the melted butter and stir with a fork until the mixture forms a coarse, crumbly texture. Set aside so it’s ready to go.

3. Mix the Cake Batter

• Separate the eggs into two clean bowls. Add a pinch of salt to the egg whites and beat with a hand mixer until stiff peaks form. Set aside.
• In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Mix in the egg yolks, Greek yogurt, sour cream, vanilla extract, lemon extract, and lemon zest until smooth.
• Add the all-purpose flour and baking powder, stirring gently until just combined.
• Gently fold the whipped egg whites into the thick batter in two separate additions using a rubber spatula. This keeps the texture light.

4. Assemble the Cake Layers

• Spread the cake batter evenly into your prepared 8-inch baking pan.
• Drop spoonfuls of the cherry jam evenly across the surface of the batter.
• Using a butter knife, gently swirl the jam through the top layer of the batter. Do not overmix—you want distinct, visible ribbons of cherry throughout the crumb.
• Sprinkle the prepared lemon streusel evenly over the top of the cherry-swirled batter.

5. Bake and Cool

Remove from the oven and allow the cake to cool completely in the pan before adding the glaze.

Bake for 40–50 minutes, or until the crumb topping is golden brown and a toothpick inserted into the center comes out mostly clean.

Make the Lemon Yogurt Glaze

Whisk together the Greek yogurt, milk, powdered sugar, lemon extract, and lemon zest until smooth.

Drizzle over the cooled cake before serving.

Shortcut Version: Use a Cake Mix

Shortcut Version: How to Use a Box Cake Mix

If you’re short on time, you can still get those beautiful bakery flavors using a convenient store-bought shortcut.

Important Note on Pan Size: Because a standard box of cake mix yields significantly more batter than our scratch-made recipe, you will want to use a 9×13-inch baking pan for this shortcut method so the cake doesn’t overflow.

The Main Method:

1. Prepare 1 box of lemon cake mix according to the package directions.
2. Pour the batter into a greased 9×13-inch baking pan.
3. Dollop ⅓ cup of cherry jam evenly over the batter and gently swirl it through the top layer with a knife.
4. Double the lemon streusel recipe listed above, and sprinkle it evenly over the top layer of batter.
5. Bake according to the time listed on the cake mix box for a 9×13 pan.
6. Cool completely and drizzle with the lemon yogurt glaze.

No Lemon Cake Mix?

Use a standard yellow, vanilla, or white cake mix and simply add the zest of 1 fresh lemon and 1–2 teaspoons of lemon extract to the wet batter before pouring it into the pan.

Frequently Asked Questions

What kind of jam is best for a cherry crumb cake?

High-quality cherry jam or sour cherry preserves will give you the best flavor balance. Black cherry jam also works beautifully if you prefer a deeper, sweeter profile. If you choose to use cherry pie filling instead, reduce the amount slightly so the extra moisture doesn’t make the cake batter too wet or heavy to rise properly.

Can I substitute the cherry jam with other fruit flavors?

Absolutely. This base lemon cake pairs perfectly with a variety of fruits. Raspberry, blackberry, and blueberry jam are excellent alternatives that complement the buttery lemon streusel topping just as well as cherry.

Is it necessary to separate the eggs and whip the whites?

Yes, if you want that signature bakery-style texture. Whipping the egg whites to stiff peaks and gently folding them into the batter incorporates air, creating a light, fluffy crumb. This structure is essential because it supports the weight of the cherry ribbons and the heavy streusel topping without sinking.

How far in advance can I bake this lemon streusel cake?

You can easily bake this cake 24 hours in advance. Because of the moisture from the Greek yogurt, sour cream, and cherry jam, the cake stays incredibly moist. In fact, letting it sit overnight allows the bright citrus and sweet cherry flavors to meld together beautifully.

Can I skip the lemon yogurt glaze?

You can absolutely skip the glaze if you want a less sweet, more traditional coffee cake style. The cake holds plenty of flavor on its own. However, the tangy glaze takes only a minute to whisk together and adds a beautiful, professional finish to the dessert.

What is the best way to store leftover cake?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Because the cake contains dairy in the glaze and batter, refrigeration keeps it fresh. For the best flavor and texture, let your slices sit on the counter for 15 to 20 minutes to take the chill off before serving.

Try These Other Recipes

If you loved this Lemon Cherry Streusel Cake, you might also enjoy:

• Blueberry Lemon Breakfast Custard Cake
• Austrian Apricot Cake
• Chocolate Orange Cheesecake
• Lemon Curd Cheesecake Pots

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The Final Forkful

This is one of those comforting bakes that looks and tastes much fancier than the actual effort required to make it. The contrast of bright citrus, sweet fruit ribbons, and a buttery crunch makes it versatile enough for a weekend breakfast layout or a casual evening dessert.

If you give this recipe a try, let us know how it turned out in the comments below—and tell us whether you went with the scratch-made version or the cake mix shortcut!

Much love,

Sidney & Thomas