Lemon Cream Cheese Crumb Cake is a delightful dessert that combines the tangy brightness of lemon with the rich creaminess of cream cheese and the satisfying crunch of a buttery crumb topping. It’s soft, moist, and layered with flavors that bring freshness to every bite. Perfect for breakfast, brunch, tea-time, or as a sweet treat after dinner, this cake balances citrusy zest with velvety sweetness. The cream cheese filling adds depth while the crumb topping provides texture, making it an irresistible homemade bake.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest and juice of 1 large lemon
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon lemon extract (optional)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch square or round baking pan. In a mixing bowl, combine flour, baking powder, baking soda, salt, and sugar. Add melted butter and mix until crumbly. Reserve 1 cup of this mixture for the crumb topping.
- In another bowl, whisk sour cream, eggs, vanilla, lemon zest, and lemon juice until smooth. Fold this wet mixture into the dry mixture and spread half of the batter evenly in the prepared pan.
- In a separate bowl, beat cream cheese, powdered sugar, and lemon extract until creamy. Spread this filling over the batter. Add the remaining batter on top, sprinkle reserved crumbs, and bake for 40–45 minutes until golden and set. Let cool slightly before slicing.
Servings
Makes about 8–10 servings.
Nutritional Info (per serving, approx.)
Calories: 320
Carbohydrates: 42g
Protein: 5g
Fat: 15g
Sugar: 24g
Fiber: 1g
Sodium: 180mg
Notes
This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. It tastes even better the next day as the flavors deepen. If you want extra citrus flavor, add more lemon zest to the cream cheese filling.
Tips
For best results, use room-temperature cream cheese for a smoother filling. Do not overmix the batter, as it will make the cake dense. If you enjoy a crunchier crumb topping, refrigerate the crumb mixture for 10 minutes before sprinkling over the cake. Dust with powdered sugar before serving for an elegant presentation.
Health Benefits
Lemon adds vitamin C and antioxidants that boost immunity and improve skin health. Cream cheese, while indulgent, provides protein and calcium. Using sour cream makes the cake moist without excess butter. The balance of fats and proteins ensures satiety, so a small portion can satisfy sweet cravings. Choosing fresh lemon juice instead of bottled versions maximizes natural health benefits and enhances flavor.
Q & A
Q: Can I make this cake ahead of time?
A: Yes, it tastes even better after resting overnight as the lemon flavor intensifies.
Q: Can I freeze Lemon Cream Cheese Crumb Cake?
A: Absolutely. Wrap slices tightly in plastic wrap and store in the freezer for up to 2 months. Thaw at room temperature before serving.
Q: Can I substitute sour cream?
A: Yes, you can use plain Greek yogurt for a lighter option.
Q: How do I know the cake is done?
A: Insert a toothpick into the center; if it comes out clean with only a few crumbs, the cake is ready.
Q: Can I use other citrus fruits?
A: Yes, orange or lime can be substituted for a different but equally refreshing twist.