Lemon Cream Cheese Crumb Cake: Your Ultimate Zesty Indulgence

Prepare to fall in love with a dessert that perfectly marries the bright tang of lemon with the luxurious creaminess of cheesecake, all crowned with a irresistible, buttery crumb topping. This isn’t just any cake; it’s a culinary masterpiece that promises fluffy lemon cake, a rich and tangy cheesecake layer, and a perfectly crunchy streusel. If you appreciate a dessert that brings together multiple textures and vibrant flavors in an easy-to-make package, then this Lemon Cream Cheese Crumb Cake is about to become your new favorite. It’s a delightful choice that brightens any table, especially during the sunnier months of spring and summer.

Why This Lemon Cream Cheese Crumb Cake is Unforgettable

When it comes to crumb cakes or coffee cakes, my standards are exceptionally high. I believe a truly great crumb cake should boast a generous, perfectly textured streusel that offers a satisfying crunch with every bite. Just like my beloved Best Apple Crumb Cake, known for its thick crumb topping and decadent caramel drizzle, or my shortcut Lemon Blueberry Crumb Cake with its scrumptious fruit filling, this lemon creation stands out. It achieves a unique balance of flavors and textures that will captivate your senses.

What sets this particular cake apart is its ingenious combination of three distinct layers, each contributing uniquely to the overall experience. The base is a tender, moist lemon cake that provides a delightful foundation. Nestled above it is a lusciously creamy cheesecake layer, infused with just the right amount of lemon zest for a subtle yet profound citrusy zing. Finally, the cake is crowned with a golden, buttery crumb topping that delivers that essential textural contrast and sweetness. This harmonious blend makes it a phenomenal treat for any occasion, proving that combining cake and cheesecake truly creates the best of both worlds.

The Magic of Cake and Cheesecake in One

Imagine the best qualities of a light, airy cake combined with the rich, dense texture of a classic cheesecake. That’s precisely what you get with this Lemon Cream Cheese Crumb Cake. Each forkful delivers an experience that is at once complex and comforting. The lemon cake layer is exceptionally soft and fluffy, bursting with fresh lemon flavor. It’s balanced beautifully by the cool, tangy, and impossibly creamy cheesecake layer. The final flourish, the crumb topping, adds a delightful crunch and a touch of sweetness that ties all the components together. It’s a symphony of textures and flavors – soft, creamy, and crunchy – all in one bite.

Despite its sophisticated profile, this cake is surprisingly simple to prepare. You won’t need to dedicate an entire afternoon to baking; the entire process, from mixing to baking, comes together in just about an hour. This means you can easily whip up this decadent dessert for an impromptu gathering, a weekend brunch, or simply to enjoy a glorious slice with your afternoon tea or coffee. Its ease of preparation makes it a go-to recipe for both novice and experienced bakers looking for impressive results without the fuss.

Decoding ‘Coffee Cake’: A Common Question

A frequent question often arises about coffee cakes: Do they actually contain coffee? The answer is generally no, not in the traditional sense of a coffee-flavored batter. The term “coffee cake” refers to a sweet cake that is traditionally served alongside a cup of coffee, often for breakfast, brunch, or an afternoon treat. These cakes are typically not frosted but feature a crumb topping or a light glaze. They are designed to complement the warm, robust flavors of coffee or tea, making them perfect for leisurely mornings or relaxed afternoons. So, while our Lemon Cream Cheese Crumb Cake doesn’t have coffee as an ingredient, it certainly embodies the spirit of a classic coffee cake with its delightful crumb topping and suitability for pairing with your favorite hot beverage.

Mastering Your Lemon Cream Cheese Crumb Cake: Baking Tips

Creating this magnificent cake is straightforward, but a few key tips can ensure your success and make it even more enjoyable:

• Room Temperature Ingredients: For the best results, ensure your cream cheese and eggs are at room temperature. This helps them incorporate smoothly into the batter, preventing lumps and ensuring a consistently creamy cheesecake layer.
• Don’t Overmix: When combining the wet and dry ingredients for the cake batter, mix only until just combined. Overmixing can develop the gluten in the flour, leading to a tough cake. A few small lumps are perfectly fine!
• Zest Wisely: Lemon zest holds most of the fruit’s essential oils, giving it vibrant flavor. Use a microplane to get fine zest, avoiding the bitter white pith. This recipe calls for generous amounts of zest in both the cake and cheesecake layers, ensuring a truly lemony experience.
• Even Spreading: When layering the cheesecake batter over the cake, spread it gently and evenly. Trying to keep it about ¼” from the edge helps it bake properly without overflowing, creating a beautiful layered look.
• Cool Completely: Patience is key! Allow the cake to cool completely in the pan before slicing and serving. This allows the cheesecake layer to set properly, ensuring clean slices and the best texture.

Serving Suggestions and Storage

This Lemon Cream Cheese Crumb Cake is incredibly versatile and can be enjoyed in various ways. It’s absolutely perfect on its own, perhaps lightly warmed, allowing the fragrant lemon and creamy cheesecake to shine. Serve it with a fresh cup of coffee or a soothing herbal tea for an ideal brunch or afternoon snack. For a more decadent dessert, consider adding a dollop of whipped cream or a scoop of vanilla bean ice cream. A garnish of fresh berries, like raspberries or blueberries, can also add a beautiful pop of color and an extra layer of freshness.

To store any leftover cake, cover it tightly with plastic wrap or aluminum foil. Due to the cream cheese layer, it’s best to keep the cake refrigerated. It will stay fresh and delicious for up to 3-4 days in the refrigerator. If you prefer, individual slices can also be frozen for longer storage (up to 1 month). Thaw frozen slices in the refrigerator overnight or on the counter for a couple of hours before enjoying.

More Zesty Lemon Delights You’ll Love

If you’ve fallen for the bright, refreshing flavor of lemon in this cake, you’re in for a treat! Lemon desserts are endlessly versatile and universally loved. Here are some more of my favorite lemon-infused recipes that you might want to try next:

If you create this delightful Lemon Cream Cheese Crumb Cake, please share your thoughts! Let me know in the comments below how you enjoyed it, and don’t forget to rate the recipe!

Lemon Cream Cheese Crumb Cake Recipe

Author: Anna

Lemon Cream Cheese Crumb Cake – fluffy lemon cake with a creamy cheesecake layer and a crumb topping.

Prep Time

25 mins

Cook Time

35 mins

Total Time

1 hr

Course

Dessert

Cuisine

American

Servings

9 servings

Calories

448 kcal

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Ingredients

For the Cake Layer:

• 1.5 cup all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup buttermilk or sour milk
• 1 teaspoon vanilla extract
• ⅓ cup vegetable oil
• 2 large eggs
• 2 Tablespoons fresh lemon zest
• 2 Tablespoons fresh lemon juice

For the Cream Cheese Layer:

• 8 oz. brick of cream cheese, softened to room temperature
• 1 large egg
• ⅓ cup granulated sugar
• ½ teaspoon vanilla extract
• 1 Tablespoon lemon zest

For the Crumb Topping:

• ¼ cup unsalted butter, melted, cooled to room temperature
• ⅓ cup granulated sugar
• ¼ teaspoon salt
• ⅔ cup all-purpose flour

Instructions

1. Preheat oven to 350 degrees F (175°C).
2. Grease a 13″ x 9″ baking pan. Set aside.

To Make the Cake:

1. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
2. In another mixing bowl, whisk together the wet ingredients: buttermilk, vanilla, eggs, oil, lemon zest, and lemon juice.
3. Add the wet ingredients to the dry ingredients and whisk until the batter is smooth and just combined.
4. Spread the cake batter evenly into the prepared pan.

To Make the Cheesecake Layer:

1. In a medium mixing bowl, beat the softened cream cheese until it is light and creamy.
2. Add vanilla, sugar, and lemon zest, mixing until well combined.
3. Add the egg and mix until fully incorporated and smooth.
4. Carefully drop spoonfuls of the cheesecake batter onto the cake layer. Gently spread it with the back of a spoon, trying to keep it about ¼” away from the edges of the pan.

To Make the Crumb Topping:

1. In a medium mixing bowl, combine the melted butter, sugar, salt, and flour with a fork. Stir until the mixture forms coarse, distinct crumbs.
2. Evenly sprinkle the crumb topping over the cream cheese layer.
3. Bake the cake for 33 to 37 minutes, or until the edges are golden brown, the crumb topping is beautifully golden, and the cream cheese layer appears slightly puffed (it will settle as it cools).
4. Cool the cake completely in the pan on a wire rack before serving. This ensures the cheesecake layer sets perfectly.

Notes

For this recipe, you will need one whole lemon. As a big fan of lemon desserts, I always make sure to use all the zest from the lemon, distributing its bright flavor between both the cake layer and the creamy cheesecake layer for maximum impact.

Nutrition

Calories: 448 kcal | Carbohydrates: 52g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 284mg | Potassium: 203mg | Fiber: 1g | Sugar: 28g | Vitamin A: 610IU | Vitamin C: 3.9mg | Calcium: 102mg | Iron: 1.8mg