Lemon Cream Cheese Crumb Cake – fluffy lemon cake with a creamy cheesecake layer and a crumb topping.
Lemon Cream Cheese Crumb Cake Recipe
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Lemon Cream Cheese Crumb Cake - fluffy lemon cake with a creamy cheesecake layer and a crumb topping.
Course: Dessert
Cuisine: American
Keyword: crumb cake, lemon cake
Servings: 9 servings
Calories: 448 kcal
Ingredients
for the cake layer:
- 1.5 cup 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:
- 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
- Preheat oven to 350 degrees F.
- 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.
Recipe Notes
You will need 1 whole lemon for this recipe. I love lemon desserts so I always use the zest from the whole lemon. In this recipe it's used in the cake layer as well as the cheesecake layer.
Nutrition Facts
Lemon Cream Cheese Crumb Cake Recipe
Amount Per Serving
Calories 448 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 15g 75%
Cholesterol 98mg 33%
Sodium 284mg 12%
Potassium 203mg 6%
Total Carbohydrates 52g 17%
Dietary Fiber 1g 4%
Sugars 28g
Protein 7g 14%
Vitamin A 12.2%
Vitamin C 4.7%
Calcium 10.2%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.
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Related Recipes:
Lemon Raspberry Cheesecake Trifle
Lemon Raspberry Swirl Cheesecake Bars
Kellie says
May 28, 2018 at 9:01 amThank you for this recipe. I added blueberries to it. Omg!! This is going to be a favorite.
Anna@CrunchyCreamySweet says
May 28, 2018 at 11:15 pmYay! That’s a perfect combo! Thank you, Kellie!
Alexandra says
August 27, 2017 at 11:49 amI loved the zestfull flavor in this. Thank you for sharing!
Anna@CrunchyCreamySweet says
August 30, 2017 at 10:28 pmYou are very welcome! I am happy to know you love it!