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    You are here: Crunchy Creamy Sweet / Dessert / Lemon Cream Cheese Crumb Cake

    Lemon Cream Cheese Crumb Cake

    Published: Apr 6, 2015 · Modified: Jan 21, 2020 by Anna 39 Comments · This post may contain affiliate links.

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    Lemon Cream Cheese Crumb Cake - fluffy lemon cake with a creamy cheesecake layer and a crumb topping.

    Lemon Cream Cheese Crumb Cake piece on white plate.

    LEMON CRUMB CAKE

    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.

    This Lemon Crumb Cake is easy and delicious. The creamy cheesecake layer creates a great contrast with the crumb topping. It's one of my favorite Spring and Summer desserts!

    Lemon Crumb Cake with Cream Cheese Layer

    Cake and Cheesecake in One

    The idea of combining a crumb cake and cheesecake into one glorious dessert - best ever! This cake is crazy delicious! The lemon cake layer is soft and fluffy, the cheesecake layer is creamy with a nice lemon flavor and the crumb topping adds crunch and sweetness. This cake has three layers of texture and flavor yet is so easy to make, you won't really need a whole afternoon to make it. The whole thing comes together in one hour so you can enjoy a good piece of it with a cup of tea or coffee on a lazy afternoon.

    Does coffee cakes have coffee in them?

    coffee cakes do not have actual coffee in them, they are just called that way as they are usually served along with a cup of coffee in the afternoon.

    More delicious recipes with lemons:

    • Square photo of a slice of lemon cake on a dessert plate with fork.
      Easy Lemon Cake
    • Mini cheesecake with whipped cream and lemon piece on a plate.
      Easy Mini Lemon Cheesecakes
    • Stack of Lemon Raspberry Cheesecake Bars.
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    • Lemon Bundt Cake side view.
      Lemon Bundt Cake

    If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!

    Lemon Cream Cheese Crumb Cake piece on white plate.

    Lemon Cream Cheese Crumb Cake Recipe

    Author: Anna
    Lemon Cream Cheese Crumb Cake - fluffy lemon cake with a creamy cheesecake layer and a crumb topping.
    4.91 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 35 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 9 servings
    Calories 448 kcal

    Ingredients
     
     

    for the cake layer:

    • 1.5 cup all-purpose flour
    • ½ cup granulated sugar
    • 2 teaspoons baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ¾ cup buttermilk or sour milk
    • 1 teaspoon vanilla extract
    • ⅓ 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
    • ⅓ cup granulated sugar
    • ½ teaspoon vanilla extract
    • 1 Tablespoon lemon zest

    for the crumb topping:

    • ¼ cup unsalted butter melted, cooled to room temperature
    • ⅓ cup granulated sugar
    • ¼ teaspoon salt
    • ⅔ 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 ¼" 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.

    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

    Calories: 448kcal | Carbohydrates: 52g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 284mg | Potassium: 203mg | Fiber: 1g | Sugar: 28g | Vitamin A: 610IU | Vitamin C: 3.9mg | Calcium: 102mg | Iron: 1.8mg
    Tried this recipe?Leave a comment with rating below!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Lisa says

      February 03, 2023 at 11:46 am

      This looks fabulous! For a taller cake, can this be baked in an 8x8 pan?

      Reply
    2. Jan says

      June 21, 2021 at 9:40 am

      Please clarify the amount of flour--what is 1.5 cups?
      I've never seen an amount listed like this. Thank you and I'm anxious to try your recipe!

      Reply
      • Lanell says

        August 23, 2021 at 1:12 pm

        That is one and one-half cups (1-1/2).

        Reply
    3. Carin Milligan says

      May 23, 2021 at 6:44 pm

      5 stars
      Amazing! I added more zest (5 small lemons) and the normal juice! So good. Made a raspberry sauce to swirl on......SO GOOD!

      Reply
      • Anna says

        May 31, 2021 at 11:16 pm

        Yum! Love the addition of raspberry sauce! Thank you, Carin!

        Reply
    4. Heidi says

      February 21, 2021 at 6:54 pm

      4 stars
      Made cake. It’s good but needs more of a lemon flavor. I’d add more zest.

      Reply
    5. Manuel Ortega says

      January 16, 2021 at 10:58 pm

      4 stars
      The cake "turned out" very nicely but the lemon flavor was not as strong as I had expected. I think I would add more lemon juice in both the cake and creamcheese layers. I did add a bit extra zest but it was not enough to give it a stronger lemon flavor.

      Reply
      • Anna says

        January 17, 2021 at 12:00 am

        Hi Manuel! If you want a stronger lemon flavor, then I suggest using a lemon extract. More lemon juice will change the texture.

        Reply
    6. Grace F. says

      April 05, 2020 at 9:41 pm

      Does this cake need to be refrigerated because of the cream cheese layer?

      Reply
      • Anna says

        April 05, 2020 at 10:46 pm

        Hi Grace! I recommend refrigerating any leftovers. I hope you love the cake!

        Reply
    7. Lori says

      March 01, 2020 at 6:36 pm

      I made this recipe yesterday, as another commented I needed 3 lemons to get what I needed for zest. Could use orange and line as well. I served this plated with some raspberry sauce that I whipped together with a little lemoncello liquor. Thief bright red of the sauce against the mellow yellow squares was beautiful. Thanks for the recipe. It a combination of cake, cheesecake, streusel and lemon, what's not to like.

      Reply
    8. Debbie says

      January 22, 2020 at 4:41 pm

      Can this be made in a round springform pan maybe 9 or 10” ??

      Reply
    9. Amber says

      October 03, 2016 at 1:42 pm

      5 stars
      Hi! I can't wait to make this recipe! I have a question, how far in advance do you think I could make this? I am going for a girls weekend and I am signed up for breakfast for one of the mornings. I get there Thursday morning and I'm signed up for Sunday breakfast. Do you think that it would be okay if it was in the fridge for a couple days?

      Reply
      • Anna@CrunchyCreamySweet says

        October 03, 2016 at 1:59 pm

        Hi Amber! Thank you for the question! I am so excited for you to try this recipe. 😀 It should be fine however I worry a little about the cream cheese layer. The texture may change a bit. Let me know if you make it and how you guys like it! Have fun! -Anna

        Reply
    10. samantha says

      September 16, 2016 at 5:00 am

      5 stars
      Lastime, i tried this recipe and it turned out amazing and so good litreally the best ever.The cake end up to be so soft , fluffy and pack full of lemon punch and the crumbs topping probably the best thing ever so crunchy and buttery.Going to make this again tomorrow.Thank you so much for the recipe.

      Reply
      • Anna@CrunchyCreamySweet says

        September 18, 2016 at 2:34 pm

        Hi Samantha! THANK YOU!! I am so happy to know that. That topping really is good! 😀 Thank you for trying the recipe and for the comment. 😀 Have a beautiful day! -Anna

        Reply
    11. Jessica E. says

      June 02, 2016 at 11:19 am

      5 stars
      I finally made this cake yesterday and it lived up to every expectation I had for it!!! The cake is moist, the cream cheese was light and velvety smooth and the crunchy sweet topping was perfection!! My family and myself could not get enough, haha!! Wonderful recipe for breakfast, dessert or afternoon treat with coffee 🙂

      Reply
      • Anna@CrunchyCreamySweet says

        June 02, 2016 at 11:42 am

        Hi Jessica! YAY! Your comment just made my day! Thank you so much for trying the recipe and letting me know you guys loved it! 😀 And I totally agree - it's fantastic with coffee! 😀

        Reply
    12. Laura says

      May 26, 2016 at 6:18 pm

      5 stars
      These look amazing! How far ahead do you think these could be made? Is there any way you would store them if keeping for a while?

      Reply
    13. Kayden says

      May 13, 2016 at 7:48 am

      5 stars
      Just made these. Haven't tried one yet, but I'm sure they will be delicious. However, I would like to note that I needed 3 large lemons and the juice of one. No idea how you got 3 tablespoons of zest from 1 lemon.

      Reply
      • Anna@CrunchyCreamySweet says

        June 02, 2016 at 11:59 am

        Hi Kayden! Thank you for the comment! I do find that some lemons are larger and have thicker skin, I should have stated that in my recipe. I hope you enjoyed the cake!

        Reply
    14. Nutmeg Nanny says

      April 10, 2015 at 5:04 pm

      5 stars
      Holy yum! LOVE the combo of lemon, cream cheese and crumb cake. So goood!

      Reply
    15. Erin says

      April 08, 2015 at 5:25 am

      Crumb Cheesecake Bars with Lemon, you say?! These look so delicious. The perfect indulgence for a lazy weekend. I totally agree with you that baking is much more relaxing when there is time to enjoy the creative process. I need these bars. 😀

      Reply
    16. Amanda says

      April 07, 2015 at 7:21 pm

      This looks amazing, so perfect for Spring!

      Reply
    17. Brenda says

      April 07, 2015 at 4:44 pm

      I agree weekends are the best fir calm creativity and enjoyable baking! Whenever you add lemon to cream cheese its a win in my book!

      Reply
    18. Dorothy says

      April 07, 2015 at 12:13 pm

      5 stars
      I have been so craving crumb cake lately and with lemon and cream cheese???!!! YES please, pinned!

      Reply
    19. Jennie says

      April 07, 2015 at 11:16 am

      5 stars
      Weekend baking is the best! Girl, this cake... This cake is a must-make. Pinned.

      Reply
    20. Paula says

      April 07, 2015 at 9:06 am

      5 stars
      Weekend baking is da best! And hello I lurve all things lemon!

      Reply
    21. Laura says

      April 06, 2015 at 9:39 pm

      This looks SO GOOD. And it makes my day you did it from scratch. Pinned, yummed and stumbled!

      Reply
    22. Ashley says

      April 06, 2015 at 8:52 pm

      5 stars
      This cake has all of the best things! Lemon, cream cheese and crumb topping! Sounds amazing 🙂

      Reply
    23. Martha says

      April 06, 2015 at 3:47 pm

      5 stars
      You've combined two of my favorite desserts - crumb bake and lemon bars (plus cream cheese!) into one amazing dessert! I'm drooling!

      Reply
    24. The Food Hunter says

      April 06, 2015 at 2:08 pm

      5 stars
      my husband will be very happy!

      Reply
    25. Stephanie says

      April 06, 2015 at 11:23 am

      5 stars
      this is SO my kind of cake! It looks absolutely delicious!

      Reply
    26. Josie says

      April 06, 2015 at 10:41 am

      5 stars
      This looks yummy! Love that you used lemon to brighten it up! Reminds me of a sunny spring day 🙂

      Reply
    27. Barbara says

      April 06, 2015 at 10:30 am

      5 stars
      All my favorite textures and flavors in one baking pan! Pinning to make it later - YUM!!!!!

      Reply
    28. Cookin Canuck says

      April 06, 2015 at 9:31 am

      5 stars
      I love weekend baking too...it's a great time to play around with different ingredients and flavor combination. It looks as though your weekend baking paid off in a big way!

      Reply
    29. Marye says

      April 06, 2015 at 8:08 am

      5 stars
      I love crumb cakes in general but this it so totally over the top! Pinned.

      Reply
    30. Judy says

      April 06, 2015 at 7:59 am

      5 stars
      The different layers and textures sound so yummy! I love everything lemon...pinning this to try later!

      Reply
    31. Ramona W says

      April 06, 2015 at 5:30 am

      5 stars
      I can already feel my mouth puckering for a bite. 🙂 Looks like a perfect way to end any meal. 🙂

      Reply

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