Cream Cheese Lemon Crumb Cake
User Reviews
4.9
Cream Cheese Lemon Crumb Cake
Description
This Cream Cheese Lemon Crumb Cake is built in layers, starting with a soft lemon cake batter enhanced with vanilla, eggs, and half and half. A smooth cream cheese layer, flavored with lemon zest and sweetened with sugar, sits atop the batter but is carefully spread to avoid touching the pan sides. The crumb topping combines melted butter, sugars, flour, and lemon zest to create coarse crumbs that bake crisp under the cake.
The cake bakes at a gentle 325 degrees to achieve a tender but fully set crumb. After baking, a lemon glaze made from powdered sugar, lemon juice and zest, cream cheese, and milk can be drizzled on top for additional tang and sweetness.
This cake pairs well with tea or coffee and brings together a balance of moist cake, tangy cream cheese, and crumbly topping. The lemon components add a fresh citrus note throughout the layers.
Store the cake tightly covered in the refrigerator for up to five days to maintain freshness and texture.
Ingredients
Cake Batter
- 1 ¼ cup flour
- ½ cup sugar 2 tablespoons
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons butter softened
- 1 teaspoon vanilla
- 2 egg large
- 2 tablespoons lemon juice about 1 small lemon, fresh squeezed
- ¼ cup half and half or other milk, fat free
Cream Cheese Layer
- 8 ounces cream cheese softened
- ⅓ cup sugar
- 1 egg large egg plus 1 yolk
- 1 teaspoon lemon about 1 small lemon, zest
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
- lemon juice and zest of 1 small
- 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
- Store the cake covered tightly in the refrigerator for up to five days to keep it fresh.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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