Lemon Cream Cheese Crumb Cake Recipe Card

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Weekend baking has the best results. You have time for it, you are in the mood for it and you will not only pay attention to details but indulge in them.

This cake is a result of such weekend. I didn’t even plan on sharing it on the blog. It was just supposed to be a lazy weekend crumb cake. But then I reached for a lemon and a brick of cream cheese and I knew that the cake will be far from plain. It’s a sweet sunshine with citrus notes – just what the weekend needs!

You may already know, that when it comes to crumb cakes or coffee cakes, I have high standards. My Best Apple Crumb Cake is the perfect example. It has the thickest crumb topping layer you have ever seen and drizzled with caramel sauce, makes for a fabulous treat. My Lemon Blueberry Crumb Cake uses a shortcut (a pie filling) and makes for a gorgeous and scrumptious dessert.  By the way – coffee cakes do not have actual coffee in them, they are just called that way as they are usually served along a cup of coffee in the afternoon.

Lemon Cream Cheese Crumb Cake Recipe Card

Ingredients;

for the cake layer;

  • 1 cup and 1/2 all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk or sour milk
  • 1 teaspoon vanilla extract
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 2 Tablespoons fresh lemon zest
  • 2 Tablespoons fresh lemon juice

for the cream cheese layer;

  • 1 8 oz . brick of cream cheese softened to room temperature
  • 1 large egg
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon lemon zest

for the crumb topping;

  • 1/4 cup unsalted butter melted, cooled to room temperature
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 2/3 cup all-purpose flour

Instructions;

  1. Preheat oven to 350 degrees F.
  2. Grease a 13″ x 9″ baking pan. Set aside.
to make the cake:
In a large mixing bowl, whisk together the dry ingredients ( four, sugar, baking powder, baking soda and salt).
In another mixing bowl, whisk the wet ingredients (buttermilk, vanilla, eggs, oil, lemon zest and lemon juice).
Add the wet ingredients to the dry ingredients and whisk until smooth.
Spread the cake layer in the prepared pan.
to make the cheesecake layer:
In a medium mixing bowl, beat cream cheese until creamy.
Add vanilla, sugar and zest and mix in well.
Add egg and mix in well.
Drop spoonfuls of the cheesecake batter on the cake layer and gently spread with the back of the spoon. Try to keep it about 1/4″ away from the edge.
to make the crumb topping:
In a medium mixing bowl, stir with a fork melted butter, sugar, salt and flour. Stir until the mixture resembles coarse crumbs.
Sprinkle the crumb topping over the cream cheese layer.
Bake the cake for 33 to 37 minutes, or until the edges are golden brown, the crumb topping is golden and the cream cheese layer looks slightly puffed up. It will go down as the cake cools.
Cool the cake completely in the pan before serving.

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