On the last day of my vacation in California, I baked some cookies and a Lemon Cream Cheese Crumb Cake. I love lemon anything and I wanted my family to have something to enjoy after breakfast. I never feel well on the day I fly back home as I do not enjoy being a plane and my stomach is in knots. However, I did enjoy my warm slice of this crumb cake, and highly recommend the recipe from I Am Baker (link below). The combination of the fresh lemony taste with the creamy cream cheese layer and the crumb topping is so amazing. Lemon lovers this is a great recipe to try. I omitted the glaze as I did not want it to be so sweet but you can add it if you wish.
|Lemon cream cheese crumb cake just taken out of the oven|
1/2 cup (1 stick) Unsalted Butter, cold and cubed
3/4 cup All Purpose Flour
1/3 cup Powdered Sugar
In a medium size bowl, use a pastry cutter, processor, fork, or your hands, and incorporate the butter, flour and sugar; set aside.
The butter should end up in small pieces the size of a pea.
|My slice of warm lemon cream cheese crumb cake - so good!|
Cream Cheese Filling Ingredients
1/2 cup Granulated Sugar
8 ounces Cream Cheese, room temperature
Cream Cheese Directions
Using a hand held or stand mixer fitted with a paddle attachment on medium speed, mix together the cream cheese and sugar until smooth and creamy; about 1 minute. Set aside.
2 cups All Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cup Granulated Sugar
2 tablespoons Lemon Zest
1/3 cup Freshly Squeezed Lemon Juice
1/2 cup (1 stick) Unsalted Butter, softened
2 Large Eggs, room temperature
2 teaspoons Pure Vanilla Extract
1/2 cup Milk
|Adding the cream cheese mixture|
In a medium size bowl, whisk together the flour, baking powder, and salt; set aside.
Heat oven to 325°F.
Grease/flour a 9-inch square pan; set aside.
Using a hand held or stand mixer fitted with a paddle attachment on medium speed, mix together the butter and sugar until smooth and creamy; about 2 minutes.
Add the lemon zest and combine.
Add the eggs and vanilla extract and mix until incorporated.
|Cream cheese layer spread all on top of the cake batter|
Add the milk and lemon juice and mix until combined.
On low speed, add the flour mixture and mix until incorporated.
Pour cake batter into prepared square cake pan.
Using a spatula spread the cream cheese mixture evenly over the top of the cake batter covering it completely.
|Crumb topping added over the cream cheese layer|
Sprinkle the crumb mixture over the cream cheese mixture covering it completely.
Bake for 40 minutes to 1 hour. Oven temperatures vary. I checked my cake at 40 minutes and adjusted the time accordingly.
Check cake by inserting a toothpick in the center. If it comes out clean the cake is done. My cake baked in 1 hour.
Remove from oven and let it cool for 1/2 hour before serving.
For the Lemon Cream Cheese Coffee Cake visit, I Am Baker: