If you’re a fan of bright citrus flavors combined with the richness of cream cheese and the comforting crunch of a crumb topping, then this Lemon Cream Cheese Crumb Cake is about to become your new favorite treat. This recipe is a beloved one in my family, passed down from my grandmother who always knew how to create baked goods that filled the house with warmth and happiness. The zingy lemon, creamy filling, and the irresistible crumb topping will make this cake your go-to dessert for almost any occasion, whether it’s a cozy Sunday brunch, a sweet addition to your weeknight dinners, or a gift for a neighbor.
The best part? This cake is incredibly easy to make, kid-friendly, and perfect for busy home cooks who want to create something special without spending hours in the kitchen. So grab your mixing bowls, and let’s get baking!
What is Lemon Cream Cheese Crumb Cake?
Lemon Cream Cheese Crumb Cake is a unique and decadent twist on the traditional crumb cake. The base is a moist, tender cake with a cream cheese filling in the center, enhanced with the bright, zesty flavor of fresh lemon zest. The crumb topping, made from a blend of butter, flour, and sugar, adds an irresistible crunch to every bite. This cake is perfect for breakfast, a light dessert, or a mid-afternoon snack with a cup of tea or coffee. Its balance of tangy, creamy, and crumbly textures makes it a favorite among both kids and adults alike.
Why You’ll Love This Lemon Cream Cheese Crumb Cake
There are so many reasons why you’ll fall in love with this Lemon Cream Cheese Crumb Cake. First, it’s bursting with citrusy freshness from the lemon, but the cream cheese filling provides a rich and tangy contrast. The crumb topping is the crowning glory, giving it the texture that makes every bite just a little bit more exciting. Whether you’re serving it to your family after dinner or bringing it to a gathering, this cake will always steal the show.
Plus, this cake is simple to make, making it perfect for even the busiest of bakers. The ingredients are easy to find, and the steps are straightforward, so you won’t need to be a seasoned baker to pull this off. And who can resist the comforting smell of a cake baking in the oven? It’s sure to create those warm, nostalgic vibes in your home.
How to Make Lemon Cream Cheese Crumb Cake
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk
- Zest of 1 lemon
For the cream cheese filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the crumb topping:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
Step-by-Step Instructions
- Preheat the Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch square or round cake pan to ensure the cake doesn’t stick. Set the pan aside. - Make the Cake Batter
In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted butter, eggs, vanilla extract, buttermilk, and lemon zest. Gradually mix the wet ingredients into the dry ingredients, stirring just until combined. The batter should be thick but pourable. Pour the batter into the prepared pan, smoothing the top with a spatula. - Prepare the Cream Cheese Filling
In a separate bowl, beat together the softened cream cheese, powdered sugar, egg, and vanilla extract until smooth and well combined. Carefully spoon this mixture over the center of the cake batter, spreading it gently to cover the surface. The cream cheese filling will sink into the cake as it bakes, creating a lovely creamy layer inside. - Make the Crumb Topping
In a bowl, combine the flour, sugar, cinnamon (if using), and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work the butter into the dry ingredients until you have a crumbly mixture. Scatter the crumbs evenly over the top of the cake. - Bake
Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The crumb topping should be golden brown and the cream cheese filling should be set. - Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice into squares or wedges and serve.
What to Serve With
This Lemon Cream Cheese Crumb Cake is perfect on its own, but if you want to elevate the experience, consider pairing it with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries. It also makes a lovely accompaniment to a hot cup of tea or coffee. If you’re serving it at a brunch or dessert table, add a fresh fruit salad or a small bowl of lemon curd for an extra citrusy touch.
Top Tips
- Use room-temperature ingredients: Ensure the butter, cream cheese, and eggs are all at room temperature. This will help the ingredients combine more smoothly, giving your cake the best texture.
- Lemon zest: For the most flavorful lemon kick, use fresh lemon zest. Don’t skip it! You can also add a little lemon juice to the cream cheese filling for extra citrus tang.
- Chill the butter for the crumbs: Cold butter creates a better crumb topping. If you’re short on time, you can even pop the butter in the freezer for a few minutes before making the crumbs.
- Check for doneness: Since ovens can vary, check the cake at the 40-minute mark. If it’s still too wet in the center, give it a few more minutes.
Storing and Reheating
To store your Lemon Cream Cheese Crumb Cake, simply cover it with plastic wrap or store it in an airtight container. It will stay fresh for 3-4 days at room temperature. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to a month. To reheat, simply microwave individual slices for 20-30 seconds, or warm the whole cake in the oven at 300°F (150°C) for about 10-15 minutes.
FAQs
Can I use regular cream cheese instead of the full-fat kind?
Yes, you can use regular cream cheese in place of full-fat cream cheese. However, full-fat cream cheese will give you a richer, creamier texture. If you opt for a lighter version, your filling may be slightly less creamy but still delicious.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day, as the flavors have time to meld together. You can make it up to 2 days ahead and store it covered at room temperature.
Can I freeze Lemon Cream Cheese Crumb Cake?
Yes, this cake freezes beautifully. After baking, allow it to cool completely, then wrap it tightly in plastic wrap and foil, or place it in an airtight container. When ready to enjoy, let it thaw at room temperature or heat it in the oven.
Is this recipe kid-friendly?
Definitely! The sweet, citrusy flavors and soft, creamy texture make this cake an easy hit with kids. It’s also great for a family baking project!
Conclusion
This Lemon Cream Cheese Crumb Cake is the perfect blend of tart and sweet, rich and crumbly. It’s an easy, go-to dessert that will have your kitchen smelling amazing and your family asking for seconds. Whether you’re serving it to guests or enjoying it with your loved ones at home, it’s a recipe that’s sure to create lasting memories. Plus, it’s so simple to make, even the busiest home cook can pull it off with ease. So, preheat that oven and get ready to treat yourself to something special!
Lemon Cream Cheese Crumb Cake
Kochutensilien
- 9-inch square or round cake pan
- Mixing bowls (2 or 3)
- Electric mixer or hand whisk
Zutaten
- For the cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk
- Zest of 1 lemon
- For the cream cheese filling:
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the crumb topping:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon cinnamon optional
- ¼ teaspoon salt
- ½ cup unsalted butter cold and cubed
Anleitungen
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- Make the Cake Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together melted butter, eggs, vanilla, buttermilk, and lemon zest. Combine the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared pan.
- Make the Cream Cheese Filling: In a bowl, mix softened cream cheese, powdered sugar, egg, and vanilla extract until smooth. Spoon the cream cheese mixture over the cake batter and spread it evenly.
- Make the Crumb Topping: In a bowl, mix flour, sugar, cinnamon (if using), and salt. Add cold cubed butter and work it into the mixture until it forms crumbs. Sprinkle the crumbs evenly over the cake.
- Bake: Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.