Lemon Cream Cheese Crumb Cake

Lemon Cream Cheese Crumb Cake

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

Crumble Ingredients
1/2 cup (1 stick) Unsalted Butter, cold and cubed

3/4 cup All Purpose Flour

1/3 cup Powdered Sugar

Crumble Directions
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.

Yummy slice!

Cake Ingredients
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

Cake Directions
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:
https://iambaker.net/lemon-cream-cheese-coffee-cake/

Enjoy!

-Sophia/Two Frys