Cream Cheese Lemon Crumb Cake
User Reviews
4.9
114 reviews
Excellent
Cream Cheese Lemon Crumb Cake
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Easy and decadent Cream Cheese Lemon Crumb Cake! Perfectly sweetened, moist and flavorful lemon cake with a cream cheese ripple, crumb topping, and tangy lemon glaze.
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Ingredients
Cake Batter
- 1 ¼ cup flour
- ½ cup + 2 tablespoons sugar
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons butter softened
- 1 teaspoon vanilla
- 2 large eggs
- 2 tablespoons fresh squeezed lemon juice (about 1 small lemon)
- ¼ cup fat free half and half (or other milk)
Cream Cheese Layer
- 8 ounces cream cheese softened
- ⅓ cup sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon lemon zest (about 1 small lemon)
Crumb Topping
- ½ cup butter melted
- ½ cup sugar
- ¼ cup brown sugar
- 1 ½ cup flour
- ½ teaspoon lemon zest
Lemon Glaze
- 2 cups powdered sugar
- Juice and zest of 1 small lemon
- 1 ounce cream cheese softened
- 2-3 tablespoons milk as needed
Instructions
- Preheat oven to 325 degrees. Grease and flour a 9-inch springform cake pan.
- Prepare the cake batter first. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. In a medium bowl cream together butter, vanilla, eggs, lemon juice, and half and half/milk for 3-4 minutes until fluffy and smooth. Combine wet ingredients and dry ingredients and mix until combined and there are no more streaks of flour. Pour into prepared cake pan.
- Prepare the cream cheese layer. In a medium bowl cream together cream cheese, sugar, egg and egg yolk, and lemon zest until smooth. Pour into the center of the cake pan, spreading evenly with a spatula over the cake batter BUT be sure to leave a 1/2 inch between the cream cheese layer and pan sides so that the cream cheese mixture is not touching the pan and not quite covering the cake batter.
- Prepare the crumb topping. Mix together butter, sugars, flour, and lemon zest until mixture resembles large crumbs. Spoon crumb mixture into the cake pan, covering both the cream cheese layer and the cake batter completely.
- Bake for 40-45 minutes in preheated oven until an inserted toothpick comes out clean. Allow to completely cool on a cooling rack before releasing the springform latch and removing the ring.
- Prepare the glaze by mixing together powdered sugar, lemon juice and zest, cream cheese until combined, then mix in milk one tablespoon at a time until smooth and pourable. Drizzle over cooled cake and serve. If making ahead, store cake in airtight container or cover in plastic wrap and wait to drizzle glaze over the top until just before serving.
Notes
- Cover tightly and store in fridge up to five days.
Nutrition Information
Show Details
Calories
618kcal
(31%)
Carbohydrates
84g
(28%)
Protein
7g
(14%)
Fat
29g
(45%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
474mg
(20%)
Potassium
121mg
(3%)
Fiber
1g
(4%)
Sugar
57g
(114%)
Vitamin A
1235IU
(25%)
Vitamin C
1mg
(1%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 84g | 28% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 474mg | 20% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 57g | 114% |
| Vitamin A | 1235IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
114 reviews
Excellent
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