Lemon Cream Cheese Crumb Cake
This Lemon Cream Cheese Crumb Cake combines tangy lemon zest, creamy cheese filling, and a buttery crumb topping, creating a perfect balance of flavors and textures. Easy to make and perfect for brunch or dessert, this recipe is a family favorite that everyone will love!
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.
Notizen
Lemon Juice: If you want more lemon flavor, feel free to add a tablespoon of fresh lemon juice to the cream cheese filling.
Storage: Store the cake at room temperature for 3-4 days or refrigerate for up to a week. It also freezes well for up to a month.
Substitute: Use Greek yogurt in place of buttermilk for a lighter version or add a pinch of ginger for a spicy twist.
Nährwerte
Calories: 100kcalCarbohydrates: 35gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 50mgSodium: 210mgFiber: 1gSugar: 22g
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