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Lemon Cream Cheese Crumb Cake

Creamy Lemon Cream Cheese Crumb Cake is the perfect dessert to make for citrus season! Tangy, creamy & all the buttery crumb.
Course Cake, Dessert
Cuisine American
Keyword cake, Crumb, Lemon
Prep Time 20 minutes
Cook Time 50 minutes
Servings 9
Author Leona G.

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

PRO TIP
  • 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.