Citrus season is here and i’m seeing all different kinds in stores. Sumo citrus, stem and leaf mandarins, blood oranges, meyer lemons! Love them all. I love a dessert that packs a lemony punch! And this Lemon Cream Cheese Crumb Cake is perfect!
It’s packed with buttery crumb and a layer of tangy lemon cream cheese underneath swirls into the most plush lemon cake. This is my dream lemon cake. Perfect for breakfast or dessert. It’s not too sweet and it had just the right amount of lemon!
The cake had 3 components, but it couldn’t be easier! The ingredients are simple. There’s the lemon cake that’s started off like any cake batter. I like to add a bit of oil for moistness + sour cream! The 2nd layer is a tangy lemon cream cheese mixture. It’s mixed with lemon zest, juice, and egg and vanilla extract until smooth and creamy. When it bakes it sets into the cake creating the best texture. The crumb is simple. Butter, sugar, flour. Mixed together until crumbly.
I adapted this recipe from a crumb cake test I did a few years ago that was sitting in my notes. I never got around to it. The lemon adds the perfect punch without overpowering the cake and the cream center provides that tangy and creamy flavor this cake needs.
Pro Tip
- To get the most out of your lemons, using the zest as well will impart a lot of lemon flavor. I like to rub the lemon zest into the sugar. Using your fingers, this technique helps to release the natural oils and you’ll have lemon sugar. Like in the video shown below
I don’t have too many citrus recipes on here, which is surprising since I absolutely love lemon desserts! But this one is a keeper. I added a glaze on top, which is totally optional. I usually like a dusting of powdered sugar on top.
Lemon Cream Cheese Crumb Cake
Equipment
- 8 inch square pan
Ingredients
Lemon Cake
- 1½ C flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 7 tbs butter
- 1 tbs neutral oil
- 3/4 C sugar
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 2 large eggs
- ½ C sour cream
- 1/4 C lemon juice
Crumb
- 1 C flour
- 1 stick melted butter
- 1/4 C brown sugar
- 1/3 C granulated sugar
- ½ tsp vanilla extract
Cream cheese mixture
- 8 oz cream cheese softened
- 2 tbs sugar
- 1 tsp lemon zest
- 1 large egg
- 1 tsp vanilla
- 3 tsp lemon juice
Instructions
Cream cheese mixture
- Add the room temp cream cheese to a bowl along with 2 tbsp of sugar. Mix until smooth. Add in the vanilla extract and lemon juice. Set aside until ready to use.
Crumb
- Combine all the ingredients with a fork until crumbly. Set aside.
Cake
- Add the butter, oil, sugar, lemon zest & vanilla to a large mixing bowl. Using a spatula or whisk, mix together until smooth and creamy.
- About 2 minutes. Add in the eggs and combine until well blended. Mix in the sour cream and lemon juice. Some curdling will happen.
- Fold in the remaining dry ingredients just until no pockets of flour remain. Pour into your prepared 8 inch square pan.
- Pipe or spread the cream cheese mixture and lightly swirl in into the batter. Top evenly with your crumb topping. Bake at 350 for 45-55 minutes until the center is set.
Notes
- Prior to creaming your butter and sugar together, to get the most out of your zest, rub it into the sugar using your fingertips to release their natural oils.
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