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.
Maureen Francis says
I made this cake and it’s good but I found that it’s a big production for what it is. I think I should have served it with a coulis of some kind or even a runny lemon curd.
Thank you for the recipe.
Lisa says
This looks fabulous! For a taller cake, can this be baked in an 8x8 pan?
Jan says
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!
Lanell says
That is one and one-half cups (1-1/2).
Carin Milligan says
Amazing! I added more zest (5 small lemons) and the normal juice! So good. Made a raspberry sauce to swirl on......SO GOOD!
Anna says
Yum! Love the addition of raspberry sauce! Thank you, Carin!
Heidi says
Made cake. It’s good but needs more of a lemon flavor. I’d add more zest.
Manuel Ortega says
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.
Anna says
Hi Manuel! If you want a stronger lemon flavor, then I suggest using a lemon extract. More lemon juice will change the texture.
Grace F. says
Does this cake need to be refrigerated because of the cream cheese layer?
Anna says
Hi Grace! I recommend refrigerating any leftovers. I hope you love the cake!
Lori says
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.
Debbie says
Can this be made in a round springform pan maybe 9 or 10” ??
Amber says
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?
Anna@CrunchyCreamySweet says
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
samantha says
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.
Anna@CrunchyCreamySweet says
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
Jessica E. says
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 🙂
Anna@CrunchyCreamySweet says
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! 😀
Laura says
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?
Kayden says
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.
Anna@CrunchyCreamySweet says
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!
Nutmeg Nanny says
Holy yum! LOVE the combo of lemon, cream cheese and crumb cake. So goood!
Erin says
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. 😀