Lemon Cream Cheese Crumb Cake - fluffy lemon cake with a creamy cheesecake layer and a crumb topping.
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!
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.
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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:
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 Recipe
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.
Chris says
Absolutely my rating is 10/10. Thank you!
Stacy Morris says
Yes I made this cake! It is delicious but I am pretty sure the base is meant to be baked before adding the cream cheese and crumble? Mine came out like a sponge and no sign of cream cheese between base and topping 🙈🙈 someone please point out where I went wrong if base didn’t need to be cooked first 🙈