Servings
Font
Back
4.9 from 114 votes

Cream Cheese Lemon Crumb Cake

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. 

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings: 10 servings
Calories: 618 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 325 degrees. Grease and flour a 9-inch springform cake pan. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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

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

% 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.